Discover Arizona Wines: Tasting & Meet the Makers

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welcome everyone

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hi there to our monthly SipScout party

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we are super excited for this month because Arizona

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alright baby

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and we live in Arizona now as most of you know

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so we’re super excited

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to share these great discoveries that we have found

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with all of you

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alright so let’s get started

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we’re getting lots of people joining

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which we are thrilled to see all of you

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welcome everyone

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for those of you who are new or not members yet

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I’m Suzanne I’m the founder of The Crafty Cask

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where we are all about celebrating and supporting craft

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alcohol makers like these incredible 4

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that we’re gonna introduce you to today

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and my name is Evan Rothrock

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I’m a sommelier certified cider professional um

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mixologist boozy enthusiast

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he’s your boozy boozy expert

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so while we’re certainly here to talk about wine today

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when we get into the happy hour portion later

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feel Bree to ask him any of your boozy questions

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and he can be your resource um

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so the way this runs again

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for those of you who are new to us

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this first 45 minutes or so probably

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we will be in webinar format like this

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where we will be letting all of our lovely makers

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who are here with us today

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thanks for being here thank you everyone Bree Tom

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Kris we will um will be sharing

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will be walking you through the tasting

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sharing a little bit about these wineries

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helping

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you understand the Arizona wine landscape a little bit

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and then um

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after that

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we will allow all of you to turn on your cameras

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turn on your mics kind of interact with everyone

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and have kind of a little happy hour

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after we taste through everything

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all right so let’s get started Evan

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do you wanna talk to us just about

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a little bit about Arizona wine

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and why we’re so excited about this

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this month being our Arizona hometown

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hometown boy sure

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uh so yeah

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we’re very excited to be featuring some lovely

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Arizona wines uh

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Arizona is my hometown or my home state

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and we are in my hometown of Cottonwood

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Arizona which is part of the Verde Valley

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and the Verde Valley American Viticultural Area

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one of the newest

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American Viticultural Areas in the country

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um and I have to say

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it just got named one of the newest American

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better cultural areas in the country

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right before we moved here

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it was like three months

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when we were moving from San Francisco to Arizona

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and back to his hometown and you know

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Evan being a sommelier trained in wine and doing all that

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his whole kind of career

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and then right before we were about to move home

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it was very serendipitous yeah

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it was like this is the newest AVA

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and so it’s really we’re thrilling yeah

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we’re thrilled to uh

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feature these wines and promote Arizona wine

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because I feel like there’s so

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much beautiful growth here

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and lovely wines

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and an opportunity for a lot of people to experience

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wines from growing conditions that are a little

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are common and difficult as you might surmise yourself

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um it’s

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if you haven’t been to Arizona

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it’s not rolling sand dunes and an occasional saguaro

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the diversity of the landscape

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and the topography of Arizona are vast and incredible

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and we have a lot of

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like remarkable growing conditions that while we are

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in some cases still learning

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um I

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I read or learned recently

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that we have the largest diversity of varieties

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of wine great varieties

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being grown in any state and perhaps in any country

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simply because of this um

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very innovation focused community

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um it’s finding out what grows best here

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can you go can you go Riesling

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can you grow arglionico what do you wanna grow here

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yeah um

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and that’s why it’s exciting too

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cause if you maybe tried Arizona wines

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you know 10

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15 years ago

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they were very different than they are now

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probably

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because there’s been a lot of experimentation going on

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here planting

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a lot of different things

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to figure out what is successful here

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what is what our Arizona’s varietals and things gonna

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gonna be you know

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and so we’re really excited to introduce you to

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a couple of unique varietals today

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that you likely haven’t had before um

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and some wineries that you like to have in heaven

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hopefully encourage you to come

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on out to the Verde Valley for a visit

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so you can visit a lot

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three of these wineries or head down near Tucson

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so you can kind of visit and follow us as well

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so and visit us hi yeah

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if you’re in the Verde Valley ever

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you always know to look us up and we’ll

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we’ll bring you around all the way with you

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great craft alcohol alright

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so as you all know um

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if you’ve been here before use the chat heavily

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please ask your questions

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ask you know

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put your comments in there while we’re talking

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and we will make sure that we feed your questions

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to the makers um

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but other than that

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I think we’re ready to get started with our first wine

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yeah all right

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we’re gonna start with Page Springs Traminet actually

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wait a minute hmm

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before we start right in sure

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oh yeah

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can you just tell us

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you know four or five sentences about who you are

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where you work and I don’t know a

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a fun anecdote about wine that you love

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or Arizona or whatever yeah

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really

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yeah so I’m Bree Nation

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I’m the assistant winemaker at Page Spring Cellars

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which is in Cornville Arizona

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I have been a part of this industry here in Arizona

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since 2012 um

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also an Arizona native which is a little unusual

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there aren’t too many of us that have stuck around

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so Evan and I are same same here

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um yeah

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I love Arizona wine I love the unique

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ability to work with so many different varieties

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that are grown all over the state

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as Evan and Suzanne talked about earlier

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we have so many different um

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small little ecosystems here in Arizona that

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that really drastically range in their temperature

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elevation um

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the diurnal shift your high

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high temperatures in the day

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and low temperatures at night

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and so

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we see so many different varieties being grown here

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of course

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they’re like probably 15 that are the most common

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but um

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it’s really cool

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to be able to work with so many different types of

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grapes grown in so many different types of ecosystem

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so it’s it’s exciting to be here at this time

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well thank you

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thanks for Tom how about you go next

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um my name is Thomas Messier

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I’m the vitner for Omphalos Wines

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we’re based in Wilcox but the wine

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I make the wine actually at um

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Custom Crush in Sonoita Deep Sky um

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excited about Arizona wine because it’s all just coming

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it’s keep growing and growing

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and turn around

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and there’s another person starting a new winery

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or a new label and it’s fun

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uh there are so many varietals that are available

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uh people are trying all

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all kinds of uh

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different grapes and how much fun that is

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that figure out whether to work

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it’s usually your vines that’ll be the limiting item

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for whether things grow well here

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but I think overall just doing well

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awesome thank you Tom

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Kris

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hi everyone I’m Kris Pothier

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I’m one of the owners of Chateau Tumbleweed

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we’re in Clarkdale which is one of the small towns uh

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in kind of the um

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culmination of the Verde Valley

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uh I’ve been working in wine since 2004 in Arizona

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and before that I was in the Pacific Northwest

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uh specifically in Oregon

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uh just drinking a lot of wine and serving it

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uh and that’s where I met my husband

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who’s the winemaker at Chateau Tumbleweed

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we’re in business with another couple

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and we were invested in with another um

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partnership that own vines

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uh we love making wine in this kind of climate

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and the thing that I like most

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toggling between the seller and sales uh

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and marketing

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is how fun it is to turn a naysayer into a

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a true fan and it happens a lot

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and um it feels really good cause uh

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I started in wine in Arizona

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when there were a lot more naysayers

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and there was a lot less wine

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so it’s a really fun and exciting time in Arizona wine

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and I’m so glad that you guys decided to um

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sip along

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awesome thank you so much Kris

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and Kris

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also designs the really fun labels for Chateau

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Tumbleweed where a lot of them have like the

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or I think all of them maybe press

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have the tumbleweed element incorporated

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a lot of times in the hair

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and cute little like hair mode

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they’re very fun labels we always enjoy those

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so creative creative as well awesome

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we have our first question

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I’ll let any of you who wanna answer it

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before we jump into our first tasting

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um green glass

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brown glass clear glass

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is it all cosmetic is it practical

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how do you choose between what color glass to put what

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what wine in

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I think it’s important to

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like for the rose it’s a Flint glass for opals

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but that way you can see the color

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I also

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I debate whether I wanna put my whites in clear glass

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too but I think I’d rather keep any

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you know anti green

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so it protects a little bit from the sunlight

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that kind of thing to the wine um

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the shape of the bottle is also quite the uh

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never ending

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question you know which type

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is there any differentiate between green and brown

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or is that really just cosmetic and what

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you know bottle you choose

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my understanding is that

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brown protects a little bit more than green

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which protects a little bit more than clear

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and what I say protect

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wine is sensitive to a host of different things

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UV rays is one of them

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and so the darker glass blocks more of those rays

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anybody else have any other thoughts insights

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I mean at Tumbleweed

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we often put whites in clear

266
00:10:43,433 –> 00:10:45,866
because we do want people to just drink them

267
00:10:45,866 –> 00:10:48,366
you know push them along and um

268
00:10:48,466 –> 00:10:51,033
we don’t really wanna promote age ability uh

269
00:10:51,033 –> 00:10:52,866
whereas with you know

270
00:10:52,866 –> 00:10:54,100
we use darker glass

271
00:10:54,100 –> 00:10:56,866
for reds that need to lay about for a while

272
00:10:56,866 –> 00:11:02,000
so it really is UV Protection in our opinion okay yeah

273
00:11:02,000 –> 00:11:04,666
if it doesn’t need to be in a protective bottle

274
00:11:04,666 –> 00:11:07,766
for a white that’s meant to be consumed young

275
00:11:08,666 –> 00:11:10,633
clear glass is less expensive

276
00:11:10,633 –> 00:11:13,300
so why would you spend the extra money

277
00:11:13,300 –> 00:11:14,966
to put it in a dark glass

278
00:11:14,966 –> 00:11:17,500
if you’re meant to consume it in a couple years

279
00:11:17,500 –> 00:11:19,566
make sense thanks for that question Jay

280
00:11:19,900 –> 00:11:20,566
all right Bree

281
00:11:20,566 –> 00:11:23,033
you want to kick us off with our first tasting

282
00:11:23,033 –> 00:11:25,066
from Page Springs

283
00:11:26,666 –> 00:11:28,033
yeah so um

284
00:11:28,033 –> 00:11:31,233
originally I think the prompt for this event was uh

285
00:11:31,233 –> 00:11:31,833
interesting

286
00:11:31,833 –> 00:11:34,333
white varieties that we’re working with in Arizona

287
00:11:34,366 –> 00:11:35,166
and

288
00:11:35,466 –> 00:11:37,700
I don’t know how many people have heard of Traminette

289
00:11:37,700 –> 00:11:38,400
um

290
00:11:38,400 –> 00:11:42,033
I as far as I’m aware and I could definitely be wrong

291
00:11:42,033 –> 00:11:44,666
I think we’re the only people growing it in Arizona

292
00:11:45,033 –> 00:11:47,500
um and feel Bree other winemakers

293
00:11:47,500 –> 00:11:50,366
if you happen to know of anybody else growing it no

294
00:11:50,366 –> 00:11:51,966
okay um

295
00:11:51,966 –> 00:11:54,300
tremen has a really interesting variety

296
00:11:54,300 –> 00:11:56,366
so this grape was actually created

297
00:11:56,366 –> 00:11:58,266
at the university of Illinois

298
00:11:58,266 –> 00:12:03,866
back in the 60s and originally it was um uh the

299
00:12:03,866 –> 00:12:07,700
the guy doing the crossbreeding was trying to get um

300
00:12:07,700 –> 00:12:11,500
a table grape that tasted like Gewürztraminer um

301
00:12:11,500 –> 00:12:13,600
this is a cross between 2 different grapes

302
00:12:13,600 –> 00:12:16,533
Gewürztraminer and Joannes Seyve

303
00:12:16,633 –> 00:12:19,300
which um is a super cold tolerant grape

304
00:12:19,300 –> 00:12:21,200
so you’ll see this uh

305
00:12:21,200 –> 00:12:23,700
variety being grown in Finger Lakes

306
00:12:23,700 –> 00:12:25,100
where you get region in New York

307
00:12:25,100 –> 00:12:27,300
Niagara um Illinois

308
00:12:27,300 –> 00:12:31,466
I actually Learned that it’s the state grape of Indiana

309
00:12:32,233 –> 00:12:35,100
um but we grow it at our Home Vineyard

310
00:12:35,100 –> 00:12:36,366
so um

311
00:12:36,366 –> 00:12:38,433
for those of you who haven’t visited our winery

312
00:12:38,433 –> 00:12:41,900
property we are in kind of a cool place

313
00:12:41,900 –> 00:12:46,133
and we have a creek that wraps around our Home Vineyard

314
00:12:46,233 –> 00:12:48,066
and what that encourages is

315
00:12:48,066 –> 00:12:49,800
for all of that cold air that comes in

316
00:12:49,800 –> 00:12:50,833
off of the water

317
00:12:50,833 –> 00:12:53,300
and then also because we’re at the bottom of a valley

318
00:12:53,633 –> 00:12:55,200
the cold air just kind of settles

319
00:12:55,200 –> 00:12:57,966
so that little Vineyard has been ripped up

320
00:12:57,966 –> 00:13:00,800
and replanted to several different varieties

321
00:13:00,800 –> 00:13:02,900
over the years trying to find something

322
00:13:02,900 –> 00:13:05,333
that can actually withstand the frost

323
00:13:05,700 –> 00:13:08,733
which is ironically one of our bigger problems here

324
00:13:08,900 –> 00:13:11,266
um and Traminette does really well

325
00:13:11,400 –> 00:13:14,933
um what I love about this wine personally from

326
00:13:15,300 –> 00:13:17,500
um from a flavor of perspective

327
00:13:17,500 –> 00:13:20,100
is that it has a really neat herbaceousness

328
00:13:20,100 –> 00:13:23,733
I get a lot of kind of hop terpene kind of smells to it

329
00:13:23,966 –> 00:13:25,300
um in the past

330
00:13:25,300 –> 00:13:27,700
it’s definitely come across as more of a eucalyptus

331
00:13:27,700 –> 00:13:29,066
driven herbaceousness

332
00:13:29,066 –> 00:13:30,900
but these past few years

333
00:13:30,900 –> 00:13:34,700
it’s really like thrown off this kind of um

334
00:13:34,700 –> 00:13:38,700
Citra Mosaic hop characteristic that is so unique

335
00:13:38,700 –> 00:13:40,300
there are no hops in this line

336
00:13:40,566 –> 00:13:42,333
um yeah

337
00:13:42,600 –> 00:13:43,833
Evan just remembered to me

338
00:13:43,833 –> 00:13:45,500
like it kind of smells like weed and it

339
00:13:45,500 –> 00:13:47,633
like it does it that really that hoppy

340
00:13:47,633 –> 00:13:50,566
weedy kind of nose is really fun

341
00:13:50,566 –> 00:13:52,033
but there’s also like a lush

342
00:13:52,033 –> 00:13:55,566
like melon undertone to it as well

343
00:13:55,566 –> 00:13:57,300
yeah yeah yeah

344
00:13:57,300 –> 00:13:59,033
so it’s not lychee fruit tale site

345
00:13:59,033 –> 00:14:01,100
there is not just cool temperature wise

346
00:14:01,100 –> 00:14:03,300
but it’s also very cool

347
00:14:04,900 –> 00:14:06,066
yeah patron sellers

348
00:14:06,066 –> 00:14:07,233
I mean you know

349
00:14:07,233 –> 00:14:08,366
all most of these

350
00:14:08,366 –> 00:14:10,600
they all have beautiful places that patron sellers

351
00:14:10,600 –> 00:14:12,166
right on the creek are great as well

352
00:14:12,166 –> 00:14:14,166
it’s a it’s a fun local

353
00:14:14,166 –> 00:14:16,166
Evan sister actually got married there

354
00:14:18,300 –> 00:14:19,200
yeah one of

355
00:14:19,200 –> 00:14:20,866
one of the last weddings

356
00:14:20,866 –> 00:14:22,666
that was actually allowed there

357
00:14:23,900 –> 00:14:25,200
yeah yeah

358
00:14:25,766 –> 00:14:29,400
does anybody have any questions about the wine itself

359
00:14:29,400 –> 00:14:30,500
or the winery

360
00:14:31,566 –> 00:14:33,800
so Jay has a question here

361
00:14:33,800 –> 00:14:34,033
that

362
00:14:34,033 –> 00:14:36,966
his understanding of Arizona is that it’s dry and hot

363
00:14:36,966 –> 00:14:39,233
and grapes are not native to the area

364
00:14:39,233 –> 00:14:41,366
so how does that affect the grape

365
00:14:41,366 –> 00:14:42,433
and does it change the taste

366
00:14:42,433 –> 00:14:44,600
if we’re growing grapes somewhere where they aren’t

367
00:14:44,600 –> 00:14:46,000
you know natively grown

368
00:14:46,233 –> 00:14:47,666
and then his second question is

369
00:14:47,666 –> 00:14:53,600
is Tuscany similar to Arizona in climate and you know

370
00:14:53,600 –> 00:14:55,266
latitude and things of that nature

371
00:14:56,033 –> 00:14:56,666
and anyway

372
00:14:56,666 –> 00:14:58,466
there’s a lot to impact there in the question

373
00:14:58,466 –> 00:15:00,233
um so

374
00:15:00,233 –> 00:15:02,100
common misunderstanding about Arizona

375
00:15:02,100 –> 00:15:03,633
from a growing perspective

376
00:15:03,633 –> 00:15:06,300
is that our issues would be dry and hot

377
00:15:06,600 –> 00:15:07,800
um typically

378
00:15:07,800 –> 00:15:12,400
it’s moisture at the wrong time of year and cold

379
00:15:12,400 –> 00:15:16,200
um we’ve had frost events as late as like the

380
00:15:16,200 –> 00:15:18,966
in the 20s of may um

381
00:15:19,033 –> 00:15:23,300
we’ve had bud break we’re probably 70% out now

382
00:15:23,300 –> 00:15:25,100
and we’re at the end of April

383
00:15:25,266 –> 00:15:29,066
so once our grapevines wake up from their dormancy

384
00:15:29,066 –> 00:15:30,166
over the winter um

385
00:15:30,166 –> 00:15:34,166
we’re really afraid for the first month or so

386
00:15:34,166 –> 00:15:35,800
about these little frost events

387
00:15:35,800 –> 00:15:37,800
that can just frost out our whole crop

388
00:15:37,800 –> 00:15:38,500
for those

389
00:15:38,500 –> 00:15:43,000
those vines that get hit for that whole vintage so um

390
00:15:43,666 –> 00:15:45,566
dry and hot also you know

391
00:15:45,566 –> 00:15:47,800
dry can be really good for grape growing

392
00:15:47,800 –> 00:15:50,266
during certain times of the

393
00:15:50,266 –> 00:15:52,000
the growing process um

394
00:15:52,000 –> 00:15:53,966
sometimes you want a little bit of a struggle

395
00:15:53,966 –> 00:15:55,800
it creates a little bit more um

396
00:15:55,800 –> 00:15:59,300
interesting organic compounds um

397
00:15:59,433 –> 00:16:04,600
but then the heat directly usually relates to sugar so

398
00:16:04,600 –> 00:16:07,633
um you have rapeness in sugar level

399
00:16:07,633 –> 00:16:10,900
but you also have maturity in phenolic

400
00:16:10,900 –> 00:16:12,466
tannic acidic

401
00:16:12,766 –> 00:16:15,400
other compounds that are not sugars in the grapes

402
00:16:15,400 –> 00:16:18,766
that are changing as the grapes are ripening um

403
00:16:18,766 –> 00:16:21,900
extreme heat will up to a certain point

404
00:16:21,900 –> 00:16:24,966
just encourage the grape to produce more sugar

405
00:16:25,266 –> 00:16:27,933
as that happens acid levels are falling

406
00:16:28,100 –> 00:16:31,500
and at a certain high temperature

407
00:16:32,066 –> 00:16:35,033
um the grapevines actually stop respiring all together

408
00:16:35,033 –> 00:16:36,266
and they just kind of shut down

409
00:16:36,266 –> 00:16:39,100
until it cools back off um

410
00:16:39,300 –> 00:16:39,600
so

411
00:16:39,600 –> 00:16:43,466
we always are looking for that perfect balance between

412
00:16:43,466 –> 00:16:47,100
um encouraging the Grapevine to mature

413
00:16:47,100 –> 00:16:49,600
with all of the interesting components

414
00:16:49,633 –> 00:16:51,133
maintain acid

415
00:16:51,433 –> 00:16:55,466
while not developing sugar is too quickly um

416
00:16:55,466 –> 00:16:58,233
and we almost never struggle with ripening our fruit

417
00:16:58,233 –> 00:17:00,933
here which is something that happens in other regions

418
00:17:01,033 –> 00:17:03,466
so directly translated sometimes

419
00:17:03,466 –> 00:17:05,266
this can lead to a little bit higher alcohol

420
00:17:05,266 –> 00:17:07,900
wines in Arizona but not necessarily

421
00:17:07,900 –> 00:17:08,100
I think

422
00:17:08,100 –> 00:17:11,000
it just depends on the farming and the particular site

423
00:17:11,000 –> 00:17:13,700
and the variety um

424
00:17:14,200 –> 00:17:16,866
there are actually grapes native to Arizona

425
00:17:16,866 –> 00:17:19,466
there is Genus Arizonaca and um

426
00:17:19,466 –> 00:17:22,600
that grows around our watersheds um

427
00:17:22,600 –> 00:17:24,700
but it’s not really made into wine

428
00:17:24,700 –> 00:17:25,166
in fact

429
00:17:25,166 –> 00:17:29,566
I’ve never seen any fruit hanging really on them um

430
00:17:29,600 –> 00:17:31,266
I think the animals kind of clean it out

431
00:17:31,266 –> 00:17:33,000
if there were to have been any

432
00:17:33,000 –> 00:17:35,100
before we would ever see it on the hiking trails

433
00:17:35,100 –> 00:17:37,433
in the creek sheds um

434
00:17:37,433 –> 00:17:40,133
as that’s just been my experience

435
00:17:40,166 –> 00:17:42,066
yeah um yeah

436
00:17:42,266 –> 00:17:43,966
see you Bree yeah

437
00:17:43,966 –> 00:17:46,200
that’s great um yeah

438
00:17:46,200 –> 00:17:50,700
uh to kind of illuminate your second question there Jay

439
00:17:50,700 –> 00:17:52,800
is Tuscany similar to Arizona

440
00:17:53,300 –> 00:17:55,266
during certain times of the year

441
00:17:55,800 –> 00:17:57,266
yes um

442
00:17:57,266 –> 00:18:02,800
but overall Tuscany enjoys the Mediterranean climate um

443
00:18:02,800 –> 00:18:03,300
which

444
00:18:03,300 –> 00:18:08,833
overall is found on only 2% of the world’s land mass um

445
00:18:08,833 –> 00:18:10,900
and it is generally

446
00:18:10,900 –> 00:18:14,266
one of the most idealized places for growing grapes

447
00:18:14,266 –> 00:18:16,066
and it’s typified by

448
00:18:16,066 –> 00:18:18,066
I would say three major components

449
00:18:18,066 –> 00:18:23,933
um the general dryness during the growing season uh

450
00:18:24,200 –> 00:18:28,366
which means that during the swing from day to night

451
00:18:28,366 –> 00:18:29,700
the diurnal shift

452
00:18:29,700 –> 00:18:32,600
you see a pretty drastic temperature swing

453
00:18:32,600 –> 00:18:33,966
that’s actually pretty helpful

454
00:18:33,966 –> 00:18:37,100
we need the grapes to cool off at night um

455
00:18:37,100 –> 00:18:40,100
so that they can respirate

456
00:18:40,100 –> 00:18:43,000
and develop the other components that are important

457
00:18:43,000 –> 00:18:44,633
using the energy that they developed

458
00:18:44,633 –> 00:18:47,500
during photosynthesis during the day um

459
00:18:47,500 –> 00:18:49,866
so we probably won’t see grapes being grown in Phoenix

460
00:18:49,866 –> 00:18:51,600
anytime soon and that’s it

461
00:18:51,600 –> 00:18:52,833
and that’s a very important point

462
00:18:52,833 –> 00:18:54,666
most of the areas that we grow grapes in

463
00:18:54,666 –> 00:18:56,833
in Arizona are very high elevation

464
00:18:56,833 –> 00:18:58,600
that is one of the most notable components

465
00:18:58,600 –> 00:19:00,433
out of the grape growing regions in Arizona

466
00:19:00,433 –> 00:19:02,266
is that they are very high in elevation

467
00:19:02,266 –> 00:19:04,500
compared to most of the other notable

468
00:19:04,500 –> 00:19:06,300
wine growing regions in the country

469
00:19:06,300 –> 00:19:07,966
or I’m sorry I cross the globe

470
00:19:08,233 –> 00:19:10,366
uh with a couple of exceptions

471
00:19:10,366 –> 00:19:12,400
are notably around the Andes

472
00:19:12,400 –> 00:19:14,166
are in Chile and Argentina

473
00:19:14,166 –> 00:19:17,333
um the um

474
00:19:18,566 –> 00:19:22,633
shift from summer to winter is generally milder

475
00:19:22,633 –> 00:19:23,633
in the Mediterranean climate

476
00:19:23,633 –> 00:19:26,166
because they tend to be close to large bodies of water

477
00:19:26,166 –> 00:19:27,866
so you don’t get extreme hot

478
00:19:27,866 –> 00:19:29,433
and you don’t get extreme cold

479
00:19:29,433 –> 00:19:30,700
we get hot here

480
00:19:31,300 –> 00:19:33,466
but comparatively because we’re high elevation

481
00:19:33,466 –> 00:19:36,166
it’s mitigated to an extent

482
00:19:36,833 –> 00:19:40,333
we’re only 105 in the summer not 115 in the summer

483
00:19:41,966 –> 00:19:44,700
and the dryness is a big part of the reason that

484
00:19:44,700 –> 00:19:48,000
that’s okay because without humidity

485
00:19:48,000 –> 00:19:50,566
it is able to cool off a lot at night

486
00:19:50,566 –> 00:19:53,700
yeah humidity and moisture holds temperature

487
00:19:54,066 –> 00:19:56,100
so a place that’s very high in humidity

488
00:19:56,100 –> 00:19:57,400
doesn’t fluctuate as much

489
00:19:57,400 –> 00:19:59,600
and that’s that’s one of the most important

490
00:19:59,600 –> 00:20:03,466
and critical components um yeah cool

491
00:20:03,966 –> 00:20:07,400
anyone else have a something to chime in about Arizona

492
00:20:07,400 –> 00:20:08,800
right Tom

493
00:20:08,966 –> 00:20:09,900
I would like to uh

494
00:20:09,900 –> 00:20:14,900
just say that I know homepoint makers that have uh

495
00:20:14,900 –> 00:20:17,933
vineyards in their yards in Phoenix Chamber

496
00:20:18,166 –> 00:20:19,866
oh really cool

497
00:20:20,300 –> 00:20:24,800
it can 30 year old vines really

498
00:20:25,400 –> 00:20:26,033
but man

499
00:20:26,033 –> 00:20:28,666
how do they do that with it staying so hot at night

500
00:20:28,966 –> 00:20:31,466
but what happens is everything happens earlier

501
00:20:31,466 –> 00:20:32,366
you know you know

502
00:20:32,366 –> 00:20:33,166
because

503
00:20:33,666 –> 00:20:34,866
you know we’re talking about

504
00:20:34,866 –> 00:20:37,333
while we’re thinking about

505
00:20:37,500 –> 00:20:38,866
is it getting close through harvest

506
00:20:38,866 –> 00:20:39,900
and they’re already done

507
00:20:39,900 –> 00:20:42,666
they already did it early on because it’s so hot

508
00:20:42,666 –> 00:20:44,200
it just happens more quickly

509
00:20:44,200 –> 00:20:46,300
but it’s also small quantities of brick

510
00:20:46,300 –> 00:20:47,100
sure

511
00:20:47,466 –> 00:20:49,066
of course yeah

512
00:20:49,400 –> 00:20:52,000
pre prohibition

513
00:20:52,000 –> 00:20:54,666
like Phoenix had one of the larger industries

514
00:20:54,666 –> 00:20:56,966
but a lot of the response

515
00:20:56,966 –> 00:20:59,366
or any kind of write UPS that you can find about it is

516
00:20:59,366 –> 00:21:01,066
the wine was just garbage

517
00:21:01,066 –> 00:21:04,500
they were like fermentina great

518
00:21:04,500 –> 00:21:06,333
like Raisin type

519
00:21:07,100 –> 00:21:07,900
you know so

520
00:21:07,900 –> 00:21:09,700
but there was a huge industry

521
00:21:10,600 –> 00:21:14,133
interesting I don’t know that one of the hardest things

522
00:21:14,466 –> 00:21:17,866
uh for my understanding that exist in Arizona

523
00:21:17,866 –> 00:21:19,266
is the period of time

524
00:21:19,266 –> 00:21:22,766
when the grapes are coming to rightness

525
00:21:22,766 –> 00:21:24,800
uh the Verasian period

526
00:21:24,800 –> 00:21:27,633
because that’s when we have monsoons

527
00:21:27,633 –> 00:21:31,966
yeah and the moisture that that lends uh

528
00:21:31,966 –> 00:21:32,900
that you know

529
00:21:32,900 –> 00:21:35,900
you can’t do anything about as a great grower

530
00:21:35,966 –> 00:21:37,666
um can lead to

531
00:21:37,666 –> 00:21:38,933
lead to challenges

532
00:21:39,500 –> 00:21:42,666
if you have grapes and certain grapes

533
00:21:42,766 –> 00:21:46,033
tend to grow in clusters that are a lot denser

534
00:21:46,033 –> 00:21:47,733
and a lot more tightly packed

535
00:21:48,300 –> 00:21:51,566
and even within those bridles

536
00:21:51,633 –> 00:21:55,900
some clones are looser and some are tighter

537
00:21:56,000 –> 00:21:59,200
and if you get moisture in there and then it gets hot

538
00:21:59,200 –> 00:22:01,266
the next day or frankly

539
00:22:01,266 –> 00:22:05,500
30 minutes later after the monsoon storm moves on

540
00:22:05,566 –> 00:22:07,933
then you have this moisture that can lead to mold

541
00:22:08,233 –> 00:22:09,466
and that’s a big challenge to

542
00:22:09,466 –> 00:22:10,100
that

543
00:22:10,100 –> 00:22:12,433
you don’t really deal with in Mediterranean climates

544
00:22:12,433 –> 00:22:16,900
where you don’t see rainfall at all during the great

545
00:22:16,900 –> 00:22:18,433
most of the year yeah

546
00:22:18,433 –> 00:22:20,033
yeah cool

547
00:22:20,033 –> 00:22:21,066
yeah on that note

548
00:22:21,066 –> 00:22:23,800
to tremanette specifically

549
00:22:23,800 –> 00:22:28,366
is a little less prone to fungal pressure um

550
00:22:28,366 –> 00:22:31,666
certain varieties have more of an inclination toward it

551
00:22:31,666 –> 00:22:33,666
and a lot of that has to do with the

552
00:22:33,666 –> 00:22:36,933
the structure of the the cluster itself

553
00:22:37,066 –> 00:22:38,700
but also has to do with the density

554
00:22:38,700 –> 00:22:40,300
or the thickness of the skins

555
00:22:40,300 –> 00:22:41,866
so on a thinner skin variety

556
00:22:41,866 –> 00:22:43,866
you’re gonna have a little bit more of a struggle

557
00:22:43,966 –> 00:22:46,100
and with a thicker skinned variety

558
00:22:46,100 –> 00:22:47,933
you’re gonna have a little bit more Protection

559
00:22:48,500 –> 00:22:49,966
and thicker skins are helpful

560
00:22:49,966 –> 00:22:52,233
in places with really intense heat

561
00:22:52,233 –> 00:22:53,700
and sunshine too right

562
00:22:55,600 –> 00:22:56,933
I guess yeah

563
00:22:58,833 –> 00:23:01,466
Bree before we move on to our second um

564
00:23:01,466 –> 00:23:02,066
tasting

565
00:23:02,066 –> 00:23:06,066
tell us a little bit about Page Springs philosophy

566
00:23:06,066 –> 00:23:07,066
approach to wine

567
00:23:07,066 –> 00:23:09,966
you guys have a really large I feel like you

568
00:23:09,966 –> 00:23:11,266
you guys are one of the best to

569
00:23:11,266 –> 00:23:12,766
really experimented a lot

570
00:23:12,766 –> 00:23:14,966
you’ve tried a lot of different varietals

571
00:23:14,966 –> 00:23:16,733
you have a very big portfolio

572
00:23:16,900 –> 00:23:18,033
um so I don’t know

573
00:23:18,033 –> 00:23:19,566
tell us a little bit about you know

574
00:23:19,566 –> 00:23:22,466
page springs besides the tremen which is delicious

575
00:23:22,466 –> 00:23:23,966
yeah um

576
00:23:23,966 –> 00:23:24,566
yeah and tremen

577
00:23:24,566 –> 00:23:26,200
that’s honestly probably not one of the

578
00:23:26,200 –> 00:23:28,266
things you’ll find on our menu if you come visit

579
00:23:28,266 –> 00:23:30,833
unless you happen to be there during the release of it

580
00:23:30,833 –> 00:23:33,800
um we make um

581
00:23:33,800 –> 00:23:35,400
so many different way wines

582
00:23:35,400 –> 00:23:39,166
we make probably 50 to 60 different wines per year

583
00:23:39,433 –> 00:23:41,266
for our label and then

584
00:23:41,600 –> 00:23:43,833
our head wine maker also has his own label

585
00:23:43,833 –> 00:23:46,100
that we make there as well

586
00:23:46,100 –> 00:23:49,600
so we’re making 80 to 90 different wines a year uh

587
00:23:49,600 –> 00:23:53,633
we make apple wines and different grape wines uh

588
00:23:53,633 –> 00:23:56,166
we have a really really beautiful property

589
00:23:56,500 –> 00:23:59,300
we’ve been doing this for a long time so um

590
00:23:59,300 –> 00:24:01,333
the property and the

591
00:24:01,366 –> 00:24:05,500
the company have just grown incrementally over time um

592
00:24:05,500 –> 00:24:06,966
if you come visit our tasting room

593
00:24:06,966 –> 00:24:08,866
we have an incredible chef

594
00:24:08,866 –> 00:24:11,600
with a really delicious food menu uh

595
00:24:11,600 –> 00:24:14,000
we’ve got really beautiful Vineyard deck

596
00:24:14,000 –> 00:24:16,066
that you can sit out above the vines

597
00:24:16,066 –> 00:24:19,000
and we also have a creek deck right above Oak Creek

598
00:24:19,000 –> 00:24:20,666
which flows you around so

599
00:24:20,666 –> 00:24:22,666
you can hang out and listen to the water

600
00:24:22,666 –> 00:24:25,266
and have a little picnic charcuterie and some

601
00:24:25,266 –> 00:24:26,266
some wine

602
00:24:26,800 –> 00:24:28,833
or you can do a formal tasting up in our tasting room

603
00:24:28,833 –> 00:24:33,300
as well so we really have a lot to explore Bachi Court

604
00:24:33,300 –> 00:24:37,900
um large format chess out on the property horseshoes

605
00:24:37,966 –> 00:24:41,200
family friendly it’s just it’s a really um

606
00:24:41,700 –> 00:24:43,666
it’s a really beautiful place where um

607
00:24:43,666 –> 00:24:45,100
right in the riparian area

608
00:24:45,100 –> 00:24:48,766
so we have really great bird watching which I know um

609
00:24:49,166 –> 00:24:52,166
the Rothrock family is really into um

610
00:24:52,166 –> 00:24:54,600
we have bald eagles osprey

611
00:24:54,700 –> 00:24:56,300
um great blue herons

612
00:24:56,300 –> 00:24:59,733
and a whole flock of different types of Hawks

613
00:24:59,766 –> 00:25:01,866
so it’s it’s really nice

614
00:25:01,866 –> 00:25:03,566
and I encourage everybody to come visit

615
00:25:03,666 –> 00:25:06,566
absolutely stunning especially in the late afternoon

616
00:25:07,233 –> 00:25:09,166
yeah absolutely

617
00:25:10,066 –> 00:25:11,500
Evan will pull up some pictures

618
00:25:11,500 –> 00:25:12,400
and we’ll show some pictures

619
00:25:12,400 –> 00:25:16,366
maybe at the end when we get through of page frames

620
00:25:16,366 –> 00:25:16,833
because it is

621
00:25:16,833 –> 00:25:19,566
it is really quite beautiful and not necessarily

622
00:25:19,566 –> 00:25:19,966
you know it

623
00:25:19,966 –> 00:25:20,900
there’s lots of trees

624
00:25:20,900 –> 00:25:23,366
and it’s kind of lush because the creek is right there

625
00:25:23,366 –> 00:25:25,033
and so not necessarily what you’re thinking of

626
00:25:25,033 –> 00:25:26,333
when you’re thinking Arizona

627
00:25:27,100 –> 00:25:29,366
but that’s true of a lot of wineries out here

628
00:25:29,366 –> 00:25:30,566
you know there are some

629
00:25:30,966 –> 00:25:32,633
we’re lucky in the Verde Valley

630
00:25:32,633 –> 00:25:34,300
up kind of near Sedona

631
00:25:34,966 –> 00:25:36,866
because we do have a creek in

632
00:25:36,866 –> 00:25:38,833
a river that run right through here

633
00:25:38,833 –> 00:25:40,100
and so we have more kind of

634
00:25:40,100 –> 00:25:42,700
water plate than maybe other parts of Arizona do

635
00:25:42,700 –> 00:25:43,500
for sure

636
00:25:44,366 –> 00:25:45,500
yeah all right

637
00:25:45,500 –> 00:25:46,566
we’ll find some pictures and

638
00:25:46,566 –> 00:25:48,400
and throw some up in a little while

639
00:25:48,433 –> 00:25:49,900
um awesome

640
00:25:50,500 –> 00:25:51,833
what do you guys think of the traminet

641
00:25:51,833 –> 00:25:53,200
has anyone had traminet before

642
00:25:53,200 –> 00:25:54,966
I’m curious yeah

643
00:25:55,066 –> 00:25:55,866
we

644
00:25:56,666 –> 00:25:59,033
the first time we tried this was a few months ago

645
00:25:59,033 –> 00:26:00,433
I think and we were both just like

646
00:26:00,433 –> 00:26:02,166
oh man this is so interesting

647
00:26:02,166 –> 00:26:03,800
and I love the weightiness of it

648
00:26:03,800 –> 00:26:06,600
like I feel like sometimes whites are just like

649
00:26:06,600 –> 00:26:08,200
very light and crisp and like

650
00:26:08,200 –> 00:26:09,566
they kind of disappear on you

651
00:26:09,566 –> 00:26:11,466
whereas this like you

652
00:26:11,466 –> 00:26:13,166
know I can talk about this the same way

653
00:26:13,166 –> 00:26:14,300
even talk about a red one

654
00:26:14,400 –> 00:26:15,200
you know

655
00:26:16,200 –> 00:26:17,966
very fun um

656
00:26:17,966 –> 00:26:22,400
all right are we moving on to Chateau Tumbleweed

657
00:26:22,500 –> 00:26:25,466
Kris would you like to share with us

658
00:26:26,266 –> 00:26:28,566
your experience with this beautiful

659
00:26:28,566 –> 00:26:30,566
white wine people Blanc

660
00:26:30,600 –> 00:26:33,033
People Blanc which is one of my new favorite varietal

661
00:26:33,033 –> 00:26:35,333
since I’ve moved to Arizona I love People Blanc

662
00:26:36,700 –> 00:26:38,433
sure and I also want to um

663
00:26:38,433 –> 00:26:42,600
pre apologize because I think that as I’m presenting

664
00:26:42,600 –> 00:26:44,666
my husband and my dogs are gonna come

665
00:26:44,666 –> 00:26:45,433
I can just

666
00:26:45,433 –> 00:26:47,866
I can sense them and there’s gonna be barking

667
00:26:47,866 –> 00:26:50,500
so I’ll go in and out of mute um

668
00:26:50,500 –> 00:26:54,100
but you know how that reasons energy begets energy uh

669
00:26:54,100 –> 00:26:55,866
so this is a pickpool blanc

670
00:26:55,866 –> 00:26:57,833
the first time that we made pickpool blanc

671
00:26:57,833 –> 00:27:00,600
we got it from a the Cimarron Vineyard

672
00:27:00,600 –> 00:27:03,100
and we still continue to make Pit

673
00:27:03,100 –> 00:27:04,766
Pool Blanc from that Vineyard

674
00:27:04,900 –> 00:27:06,666
this is DOS Amigos Vineyard

675
00:27:06,666 –> 00:27:09,000
and it’s actually farmed by the same person

676
00:27:09,200 –> 00:27:10,866
and it would um

677
00:27:12,366 –> 00:27:14,433
be really important for me to explain him

678
00:27:14,433 –> 00:27:18,000
he is I think the godfather of Arizona fruit

679
00:27:18,233 –> 00:27:21,500
he doesn’t have a huge command of English

680
00:27:21,500 –> 00:27:23,466
and he will probably not be lifted

681
00:27:23,466 –> 00:27:26,700
and he is the best farmer in our state

682
00:27:26,700 –> 00:27:29,400
hands down you can walk with him through the vines

683
00:27:29,400 –> 00:27:31,600
and he will go like this

684
00:27:31,600 –> 00:27:34,066
and then he’ll go and find some

685
00:27:34,300 –> 00:27:36,000
a moldy cluster you know

686
00:27:36,000 –> 00:27:39,700
so he is just not only is he magic

687
00:27:39,700 –> 00:27:42,566
and he came here from Oregon with a dear Dick Erath

688
00:27:42,566 –> 00:27:44,233
which is even more interesting

689
00:27:44,233 –> 00:27:46,966
that Dick Giraffe came to Arizona

690
00:27:46,966 –> 00:27:48,400
and decided to plant the Vineyard

691
00:27:48,400 –> 00:27:51,400
and Wilcox that’s like fascinating and itself

692
00:27:51,466 –> 00:27:54,000
not only that but he left and went back to Oregon

693
00:27:54,000 –> 00:27:55,366
and left his talent

694
00:27:55,400 –> 00:27:57,766
and not only is his talent growing fruit in Arizona

695
00:27:57,766 –> 00:28:00,633
but he’s also training all of his children to go out

696
00:28:00,633 –> 00:28:01,533
and like

697
00:28:01,766 –> 00:28:03,233
put that magic into the vines

698
00:28:03,233 –> 00:28:04,833
in the southeast part of the state

699
00:28:04,833 –> 00:28:06,833
which is really hard to find talented

700
00:28:06,833 –> 00:28:09,666
amazing people because it’s not very populated right

701
00:28:09,666 –> 00:28:14,233
so one Albo one one of the best people I know

702
00:28:14,233 –> 00:28:15,966
that’s farming such beautiful fruit

703
00:28:15,966 –> 00:28:20,566
so this pit bull blanc we thought this vintage 22

704
00:28:20,566 –> 00:28:22,400
that we were gonna get 10 tons

705
00:28:22,766 –> 00:28:24,866
we ended up getting about six

706
00:28:24,866 –> 00:28:28,866
maybe a little less and it was extremely vigorous

707
00:28:29,033 –> 00:28:33,200
it was hard to get a read on what the bricks were

708
00:28:33,433 –> 00:28:35,666
we usually try to pull this so that

709
00:28:35,666 –> 00:28:38,500
it’ll be about 13% alcohol

710
00:28:38,800 –> 00:28:39,966
maybe a little more

711
00:28:40,033 –> 00:28:43,800
this is the ripest Pitbull blanc we’ve ever made

712
00:28:43,866 –> 00:28:46,566
and it was a really exciting mistake

713
00:28:46,566 –> 00:28:49,033
because usually you don’t get this round

714
00:28:49,033 –> 00:28:51,300
nectarine quality and uh

715
00:28:51,300 –> 00:28:52,300
it just showed us

716
00:28:52,300 –> 00:28:55,866
the Pitbull can ride through a little bit more alcohol

717
00:28:56,000 –> 00:28:59,466
and retain all of that cool acidity

718
00:28:59,466 –> 00:29:01,833
but have this really voluptuous

719
00:29:01,833 –> 00:29:03,866
beautiful nectarine

720
00:29:04,200 –> 00:29:07,066
stone fruit quality that usually is kind of devoid

721
00:29:07,066 –> 00:29:08,300
and Pitbull when you have it

722
00:29:08,300 –> 00:29:09,033
most of the time

723
00:29:09,033 –> 00:29:11,933
it’s got this kind of bright lemon lime

724
00:29:12,100 –> 00:29:15,266
soda pop sort of Bing to it um

725
00:29:15,366 –> 00:29:18,066
and it’s usually relatively light on the nose

726
00:29:18,066 –> 00:29:21,866
and this pit pool has a lot of nose to it uh

727
00:29:21,866 –> 00:29:23,500
it’s just really fun to work with

728
00:29:23,500 –> 00:29:26,833
it’s so easy to drink um and it also works

729
00:29:26,833 –> 00:29:29,800
when you have naysayers of white wines

730
00:29:30,066 –> 00:29:33,133
which is strange but I was that when I was young too

731
00:29:33,166 –> 00:29:34,866
you know they think they don’t like white

732
00:29:34,866 –> 00:29:38,333
and this is a really good kind of crossover grape

733
00:29:38,566 –> 00:29:41,166
along with VNA has kind of a light

734
00:29:41,166 –> 00:29:45,100
feminine quality to it that I really appreciate um

735
00:29:45,100 –> 00:29:47,100
my husband is a really good winemaker

736
00:29:47,100 –> 00:29:49,166
but he really excels in whites

737
00:29:49,166 –> 00:29:52,033
uh he has a fastidiousness

738
00:29:52,033 –> 00:29:54,766
and a cleanliness to his protocol uh

739
00:29:54,766 –> 00:29:56,900
and he really lets the fruit shine

740
00:29:56,900 –> 00:29:59,333
and so this is a great grape for him

741
00:29:59,366 –> 00:30:02,566
um and I if you don’t know it

742
00:30:02,566 –> 00:30:03,766
it’s really cool

743
00:30:03,766 –> 00:30:05,866
it’s known as the lip stinger in France

744
00:30:06,000 –> 00:30:07,666
it grows very well in Arizona

745
00:30:07,666 –> 00:30:09,500
has a relatively thick skin

746
00:30:09,766 –> 00:30:13,466
it harvests mid um time so it doesn’t usually um

747
00:30:13,466 –> 00:30:16,366
have a hard time through the monsoonal activity

748
00:30:16,466 –> 00:30:18,500
it comes off relatively easy

749
00:30:18,500 –> 00:30:20,666
I don’t see much damage on it

750
00:30:20,666 –> 00:30:22,500
um so it’s relatively hardy

751
00:30:22,500 –> 00:30:24,000
and the thing we like most about it

752
00:30:24,000 –> 00:30:27,500
is the acid that it carries with it um

753
00:30:27,500 –> 00:30:28,166
even this

754
00:30:28,166 –> 00:30:33,666
that 14+ alcohol had no acid problems whatsoever um

755
00:30:33,666 –> 00:30:36,033
which is really amazing because we tend to

756
00:30:36,033 –> 00:30:38,000
the higher the alcohol gets

757
00:30:38,066 –> 00:30:41,033
you know the more acid we precipitate out and it’s

758
00:30:41,033 –> 00:30:43,633
you know kind of sad because we don’t like soft wines

759
00:30:43,633 –> 00:30:44,633
when it’s this hot out

760
00:30:44,633 –> 00:30:47,200
it’s nicer to have some zing and um

761
00:30:47,200 –> 00:30:49,766
some focus and some backbone and structure

762
00:30:49,866 –> 00:30:51,600
uh so I hope you enjoy it

763
00:30:53,366 –> 00:30:54,500
yes I very much agree

764
00:30:54,500 –> 00:30:59,533
um beyonye is maybe my favorite white varietal

765
00:31:00,066 –> 00:31:03,500
and nevertheless I feel like

766
00:31:03,500 –> 00:31:10,600
I am perpetually disappointed by a lot of VMA producers

767
00:31:11,700 –> 00:31:13,666
at least stateside

768
00:31:13,666 –> 00:31:19,866
because they lack acidity and it becomes this tumbling

769
00:31:19,866 –> 00:31:23,900
unbalanced like chumpy won’t be thing

770
00:31:24,500 –> 00:31:25,300
it kind of

771
00:31:25,866 –> 00:31:28,233
it ends up tasting kind of like cold chicken

772
00:31:28,233 –> 00:31:30,566
which is super weird like why

773
00:31:32,900 –> 00:31:36,200
and when it’s done right I love it

774
00:31:36,200 –> 00:31:38,400
and so seeing people

775
00:31:38,400 –> 00:31:41,266
the way that Arizona producers are producing it

776
00:31:41,400 –> 00:31:45,300
um with that nervy acidity that is

777
00:31:45,300 –> 00:31:49,133
is capable of being there despite being high alcohol

778
00:31:49,266 –> 00:31:51,400
uh and still having those beautiful

779
00:31:51,400 –> 00:31:54,833
like stone fruit characteristics in those floral

780
00:31:54,833 –> 00:31:57,133
white floral notes um

781
00:31:58,000 –> 00:32:03,066
quickly becoming a a strong fan of yeah

782
00:32:03,066 –> 00:32:05,500
thanks to you in those small part why

783
00:32:05,500 –> 00:32:06,366
that’s awesome

784
00:32:06,966 –> 00:32:09,466
like why haven’t I heard of people Blanc

785
00:32:09,466 –> 00:32:11,066
before I moved to Arizona

786
00:32:11,066 –> 00:32:12,900
is it not really grown many places

787
00:32:12,900 –> 00:32:14,200
because I feel like you know

788
00:32:14,200 –> 00:32:17,033
I’m with a Somalia he knows a lot of wine

789
00:32:17,033 –> 00:32:18,500
I feel like I know more wine

790
00:32:18,500 –> 00:32:21,700
and so where is where is people Blanc

791
00:32:24,033 –> 00:32:25,833
but in Arizona but in Arizona

792
00:32:25,833 –> 00:32:27,400
it is a varietal line yeah

793
00:32:27,400 –> 00:32:29,166
I mean the it’s

794
00:32:29,166 –> 00:32:32,566
it’s native region in the southern Rome uh

795
00:32:32,566 –> 00:32:34,466
where it’s used in chateaunuth to pop

796
00:32:34,466 –> 00:32:36,500
it’s always winded okay

797
00:32:36,500 –> 00:32:39,466
so it’s so it’s more of a blending wine typically yeah

798
00:32:39,466 –> 00:32:41,800
I mean there are bridal producers

799
00:32:41,800 –> 00:32:43,233
but yeah there are

800
00:32:43,233 –> 00:32:44,266
but it’s there you know

801
00:32:44,266 –> 00:32:46,333
they’re harder to find than you would imagine

802
00:32:46,966 –> 00:32:49,700
when you go out hunting for other versions of it

803
00:32:49,700 –> 00:32:52,833
it’s harder to get your hands on again

804
00:32:52,833 –> 00:32:56,200
we have so many rivals in Arizona that are exactly that

805
00:32:56,200 –> 00:32:58,866
things that people haven’t seen the first time

806
00:32:58,866 –> 00:32:59,766
we see them as

807
00:32:59,766 –> 00:33:01,033
the first time we see them

808
00:33:01,033 –> 00:33:03,400
and then it’s up to us to make the wine

809
00:33:03,400 –> 00:33:06,233
and realize the beautiful potential for it

810
00:33:06,233 –> 00:33:09,066
and then like Harkin it to the world

811
00:33:09,066 –> 00:33:12,400
which is a strange and exciting um

812
00:33:12,400 –> 00:33:14,666
thing that we get to do you know

813
00:33:15,666 –> 00:33:19,100
and so equal a varietal line here in Arizona

814
00:33:19,100 –> 00:33:23,866
because the climate here helps it show off better

815
00:33:23,866 –> 00:33:25,700
whereas in other places that it’s grown

816
00:33:25,700 –> 00:33:30,066
it just like is better used as a bonding line or I mean

817
00:33:30,066 –> 00:33:32,266
I’m not sure if that’s the answer to it

818
00:33:32,266 –> 00:33:35,133
I think that there’s a lot of um

819
00:33:35,566 –> 00:33:39,066
hit a bit of historical stuffiness and um

820
00:33:39,066 –> 00:33:41,233
patterns that people um

821
00:33:41,233 –> 00:33:43,366
follow and so um

822
00:33:43,366 –> 00:33:47,633
we are lucky as we get our legs under us in the States

823
00:33:47,633 –> 00:33:50,900
to be able to experiment and say hey um

824
00:33:50,900 –> 00:33:54,433
we don’t have that like we don’t have that history

825
00:33:54,433 –> 00:33:57,066
so you know maybe we fumbled at first

826
00:33:57,066 –> 00:33:59,466
but now we have all the potential to

827
00:33:59,466 –> 00:34:02,600
I don’t I had some a a fourth generation

828
00:34:02,600 –> 00:34:05,166
all station winemaker in the tasting room one day

829
00:34:05,166 –> 00:34:06,866
and he was just so sad

830
00:34:06,866 –> 00:34:08,366
that he only got to work with Grenache

831
00:34:08,366 –> 00:34:10,066
blanc and a couple other varietals

832
00:34:10,066 –> 00:34:12,166
and he was just so excited

833
00:34:12,166 –> 00:34:16,666
with the idea that you could work with anything and um

834
00:34:16,666 –> 00:34:17,966
so it’s gonna

835
00:34:17,966 –> 00:34:20,233
always be something that happens in our state

836
00:34:20,233 –> 00:34:23,000
that we’re going to have to explain to people um

837
00:34:23,000 –> 00:34:25,233
like the headiness that they wanna gather around

838
00:34:25,233 –> 00:34:25,900
the bridal

839
00:34:25,900 –> 00:34:28,033
maybe they have to let go of and just be like okay

840
00:34:28,033 –> 00:34:29,733
I Learned it in Arizona right

841
00:34:29,766 –> 00:34:30,800
yeah yeah

842
00:34:30,800 –> 00:34:31,466
for sure

843
00:34:31,466 –> 00:34:34,533
and that’s the really fun thing for you to kind of

844
00:34:34,700 –> 00:34:36,166
think about um

845
00:34:36,166 –> 00:34:38,033
you know we all know sauvignon Blanc

846
00:34:38,033 –> 00:34:40,633
we all know Chardonnay we all know Cabernet Sauvignon

847
00:34:40,633 –> 00:34:41,800
we all know these things

848
00:34:41,800 –> 00:34:45,200
and winemakers are often rewarded

849
00:34:45,200 –> 00:34:48,500
if not demanded to make those wines

850
00:34:48,500 –> 00:34:51,166
you know because those are what sell those are proven

851
00:34:51,166 –> 00:34:53,300
we know that consumers like them

852
00:34:53,300 –> 00:34:56,266
but if you venture out of that

853
00:34:56,500 –> 00:34:59,233
and see something that you’ve never heard of before

854
00:34:59,233 –> 00:35:00,366
and try it

855
00:35:00,366 –> 00:35:03,433
like that’s the way you find exciting new things

856
00:35:03,433 –> 00:35:06,266
and there’s a whole world of wine out in front of us

857
00:35:06,266 –> 00:35:07,733
and that’s what I love about Arizona

858
00:35:07,966 –> 00:35:09,966
is that I feel like Arizona is

859
00:35:10,200 –> 00:35:10,700
you know again

860
00:35:10,700 –> 00:35:13,333
someone who’s been with a Somalia forever

861
00:35:13,466 –> 00:35:15,833
like feels like that we know a lot about wine

862
00:35:15,833 –> 00:35:17,900
I’m discovering new varietals here that I’m like

863
00:35:17,900 –> 00:35:19,300
oh my gosh I love people blanc

864
00:35:19,300 –> 00:35:21,233
whenever I see it on a menu here in Arizona

865
00:35:21,233 –> 00:35:22,766
I’m like I wanna try that

866
00:35:22,766 –> 00:35:25,400
that’s what I wanna know just a fun factory aside

867
00:35:25,400 –> 00:35:26,233
briefly Tom

868
00:35:26,233 –> 00:35:27,866
I know you had something to say

869
00:35:28,300 –> 00:35:32,366
there are basically 12 varietals

870
00:35:32,366 –> 00:35:39,166
that comprise 85% of wine production worldwide

871
00:35:40,266 –> 00:35:43,800
and there are 8,000

872
00:35:46,000 –> 00:35:47,800
types of grapes yeah

873
00:35:47,800 –> 00:35:48,800
that are out there

874
00:35:49,300 –> 00:35:53,100
so lots for you to just don’t restrain yourself Tom

875
00:35:53,100 –> 00:35:54,133
what we gonna say

876
00:35:54,366 –> 00:35:57,800
I was just gonna say that a lot of the blending

877
00:35:57,800 –> 00:36:00,466
grapes that are blended in other regions

878
00:36:00,466 –> 00:36:03,000
other in Arizona

879
00:36:03,766 –> 00:36:07,366
we’ll try it as a single bribe like for example kumois

880
00:36:07,900 –> 00:36:09,566
yeah yeah

881
00:36:09,866 –> 00:36:11,700
and then people tried it oh

882
00:36:11,700 –> 00:36:12,566
what is this you know

883
00:36:12,566 –> 00:36:15,600
it’s like you get really surprised and pretty good

884
00:36:16,300 –> 00:36:18,433
that’s fun and that’s

885
00:36:18,433 –> 00:36:21,000
that must be so fun for white you guys as winemakers

886
00:36:21,000 –> 00:36:21,566
right like

887
00:36:21,566 –> 00:36:23,300
that’s really fun to be able to experiment

888
00:36:23,300 –> 00:36:26,000
because that’s something that we keep from winemakers

889
00:36:26,000 –> 00:36:27,766
we’ve had on previous you know

890
00:36:27,766 –> 00:36:30,566
events where it’s like they love making wine

891
00:36:30,566 –> 00:36:32,566
but at a certain point in your wine making career

892
00:36:32,566 –> 00:36:34,400
you kind of get stuck in the routine

893
00:36:34,633 –> 00:36:36,433
you know you kind of get stuck in the like

894
00:36:36,433 –> 00:36:39,666
make this guy be so bored right yeah

895
00:36:39,666 –> 00:36:43,133
bored I can’t imagine what it’s like to only make pino

896
00:36:43,800 –> 00:36:45,266
yeah you know what I mean

897
00:36:45,566 –> 00:36:47,166
I would love to work with great Pino

898
00:36:47,166 –> 00:36:50,666
but I don’t I don’t wanna really do that

899
00:36:50,666 –> 00:36:52,200
like sure

900
00:36:52,766 –> 00:36:53,900
I’d be so bored

901
00:36:54,500 –> 00:36:57,433
it’s true and I think that when we first started

902
00:36:57,433 –> 00:37:00,166
there were so many times that we’d have like

903
00:37:00,466 –> 00:37:04,166
psalms and writers come in and ask that same question

904
00:37:04,166 –> 00:37:05,400
that would kind of make you cringe

905
00:37:05,400 –> 00:37:08,033
like not even ask it more

906
00:37:08,033 –> 00:37:09,100
state it and say

907
00:37:09,100 –> 00:37:12,166
Arizona needs to figure out what they’re good at

908
00:37:12,566 –> 00:37:14,066
and I think that when we were young

909
00:37:14,066 –> 00:37:15,466
it felt uncomfortable

910
00:37:15,466 –> 00:37:17,266
like maybe we were doing something wrong

911
00:37:17,266 –> 00:37:19,100
and I think that now that we know

912
00:37:19,300 –> 00:37:20,400
we’re legitimately

913
00:37:20,400 –> 00:37:22,633
making a lot of really cool varietals

914
00:37:22,633 –> 00:37:25,366
making interesting wines and people wanna drink them

915
00:37:25,366 –> 00:37:27,500
that we don’t even hear that question anymore

916
00:37:27,500 –> 00:37:28,966
you know cause we’re like

917
00:37:29,000 –> 00:37:32,266
the thing that we are as advocates for varietals

918
00:37:32,266 –> 00:37:34,366
massive amounts of varietals and

919
00:37:34,366 –> 00:37:36,366
and maybe as climate changes

920
00:37:36,366 –> 00:37:38,000
and people can’t grow

921
00:37:38,100 –> 00:37:41,066
all these single varietals that they’re used to

922
00:37:41,066 –> 00:37:42,633
we will become um

923
00:37:42,633 –> 00:37:44,366
a harbinger or a helper

924
00:37:44,366 –> 00:37:45,300
for people

925
00:37:45,300 –> 00:37:48,566
who need to start exploring different varietals

926
00:37:49,100 –> 00:37:50,566
yeah that’s an exciting idea

927
00:37:50,566 –> 00:37:51,633
that’s a really great point

928
00:37:51,633 –> 00:37:53,166
Kris because I mean

929
00:37:54,633 –> 00:37:57,700
some of the most long long lasting

930
00:37:57,700 –> 00:38:00,066
oldest wine regions in the world

931
00:38:00,633 –> 00:38:02,366
Bordeaux for example

932
00:38:02,500 –> 00:38:04,300
just in the last few years

933
00:38:05,033 –> 00:38:08,966
began to allow the inclusion of great bridals

934
00:38:08,966 –> 00:38:10,966
that had never been included there before

935
00:38:10,966 –> 00:38:12,766
because they’re recognizing that

936
00:38:12,766 –> 00:38:15,366
the changing landscape due to climate change

937
00:38:15,400 –> 00:38:16,600
means that

938
00:38:17,600 –> 00:38:20,766
you know in 15 years and 50 years

939
00:38:21,066 –> 00:38:22,900
are we going to be able to continue to grow

940
00:38:22,900 –> 00:38:25,266
the grapes that were currently growing here

941
00:38:25,500 –> 00:38:28,400
and Napa’s feeling the same way

942
00:38:28,400 –> 00:38:30,200
is it gonna get too hot here

943
00:38:30,233 –> 00:38:34,133
the fact that you can now be producing um

944
00:38:35,566 –> 00:38:37,533
this might be going out on a limb

945
00:38:37,833 –> 00:38:40,100
but champagne

946
00:38:40,400 –> 00:38:45,766
adjacent quality wines in the United Kingdom

947
00:38:48,266 –> 00:38:52,266
the world is changing and at Arizona

948
00:38:52,266 –> 00:38:54,500
being at the forefront of this discovery

949
00:38:54,500 –> 00:38:56,000
and this innovation

950
00:38:56,000 –> 00:38:58,800
and this revelation of grapes that have been

951
00:38:59,066 –> 00:39:02,400
previously only been used as blending grapes

952
00:39:02,400 –> 00:39:03,766
is super exciting

953
00:39:03,766 –> 00:39:07,266
cause it’s not gonna just continue to stay the same

954
00:39:07,266 –> 00:39:08,633
yeah yeah

955
00:39:08,633 –> 00:39:11,533
and then to echo what was said earlier to about

956
00:39:11,600 –> 00:39:14,100
you know when when this industry started here

957
00:39:14,100 –> 00:39:16,466
which was really not that long ago

958
00:39:16,666 –> 00:39:17,000
you know

959
00:39:17,000 –> 00:39:21,066
it was let’s try it and see if it works here and if not

960
00:39:21,066 –> 00:39:22,500
we’ll try something different

961
00:39:22,500 –> 00:39:26,200
and that’s how we’ve ended up with this plethora of

962
00:39:26,200 –> 00:39:29,833
of little different varieties to work with

963
00:39:29,833 –> 00:39:32,766
in different areas even in different vineyards

964
00:39:32,766 –> 00:39:35,000
grown in different parts of the state

965
00:39:35,200 –> 00:39:37,700
so expressively different from one another

966
00:39:38,000 –> 00:39:39,766
and you know it’s the Wild West

967
00:39:39,766 –> 00:39:40,266
and I think that

968
00:39:40,266 –> 00:39:43,300
we should just continue on our trajectory and

969
00:39:43,300 –> 00:39:46,266
and do what we do however we wanna do it

970
00:39:46,300 –> 00:39:49,400
as long as we’re doing it with passion and care

971
00:39:49,800 –> 00:39:51,266
I like that that should be a good

972
00:39:51,266 –> 00:39:53,600
like moniker for the Arizona wine industry

973
00:39:53,600 –> 00:39:55,333
like it’s the Wild West

974
00:39:55,400 –> 00:39:58,566
don’t tell me what to do or you could try

975
00:39:58,566 –> 00:39:59,600
but you’re not gonna win

976
00:40:00,700 –> 00:40:04,000
and I think the point about experimentation and like

977
00:40:04,000 –> 00:40:06,066
figuring out what grows here

978
00:40:06,066 –> 00:40:09,300
like I think it’s valid because there is you know

979
00:40:09,300 –> 00:40:11,166
even a Napa and Sonoma

980
00:40:11,800 –> 00:40:13,766
there are wineries making things

981
00:40:13,766 –> 00:40:15,766
but like that doesn’t grow here

982
00:40:15,766 –> 00:40:17,266
like why are you making that

983
00:40:17,266 –> 00:40:19,066
you know you’re forcing it to grow here

984
00:40:19,066 –> 00:40:22,366
it’s not that good like you just know that it’s popular

985
00:40:22,466 –> 00:40:26,700
um and so I think it’s an interesting yeah

986
00:40:26,700 –> 00:40:27,300
and like

987
00:40:27,300 –> 00:40:29,266
you have to experiment and figure out what grows here

988
00:40:29,266 –> 00:40:31,100
to then get really good at the things that grow well

989
00:40:31,100 –> 00:40:33,033
here and they’ve been doing the same thing

990
00:40:33,033 –> 00:40:36,000
over and over again for over a century there and

991
00:40:36,000 –> 00:40:36,500
and you know

992
00:40:36,500 –> 00:40:41,833
there’s certainly a healthy couple dozen handfuls of uh

993
00:40:41,833 –> 00:40:44,266
forward looking wineries that are growing

994
00:40:44,266 –> 00:40:45,600
things like Trusso Cree

995
00:40:45,600 –> 00:40:50,800
and Chargame Noir and Cabernet Pfeiffer uh

996
00:40:51,000 –> 00:40:52,966
where they could probably make a lot more money

997
00:40:52,966 –> 00:40:54,800
if they just kept making you know

998
00:40:54,800 –> 00:40:56,666
Pinot Noir and Chardonnay

999
00:40:56,666 –> 00:40:58,933
Chardonnay and Cabernet Sauvignon

1000
00:40:59,033 –> 00:41:02,466
but they realized that that’s not necessarily

1001
00:41:04,366 –> 00:41:05,500
I don’t know

1002
00:41:06,700 –> 00:41:10,066
tenuous or I mean it is tenuous for long term

1003
00:41:10,266 –> 00:41:13,166
partially because the consumer I mean

1004
00:41:14,700 –> 00:41:16,866
the younger generation to my experience

1005
00:41:16,866 –> 00:41:18,066
my understanding

1006
00:41:19,100 –> 00:41:22,500
they don’t want to drink their dad’s Cavoignet

1007
00:41:22,500 –> 00:41:23,200
Sauvignon

1008
00:41:23,200 –> 00:41:27,266
or their mom’s Chardonnay that you eat a steak with

1009
00:41:27,400 –> 00:41:30,600
to drink it or like it’s Butterball yeah

1010
00:41:30,600 –> 00:41:33,866
they they want the different the newness

1011
00:41:33,866 –> 00:41:35,700
so they can put on TikTok

1012
00:41:35,700 –> 00:41:38,000
haha it’s TikTok

1013
00:41:38,000 –> 00:41:40,033
even then giving any never try

1014
00:41:40,033 –> 00:41:42,133
yeah blah blah blah

1015
00:41:42,166 –> 00:41:47,700
like giving them ample fodder to promote Arizona wine

1016
00:41:47,700 –> 00:41:49,066
like have you ever tried Arizona wine

1017
00:41:49,066 –> 00:41:50,066
like that’s great

1018
00:41:50,066 –> 00:41:50,900
yeah it’s lovely

1019
00:41:50,900 –> 00:41:52,466
it’s so good I love it

1020
00:41:52,466 –> 00:41:54,566
yeah for sure um

1021
00:41:55,800 –> 00:41:56,800
thank you Kris

1022
00:41:58,066 –> 00:42:00,400
my pleasure yeah yeah

1023
00:42:00,700 –> 00:42:03,366
please feel Bree to continue charming among us

1024
00:42:03,366 –> 00:42:06,933
uh we’re gonna talk a little bit about this next line

1025
00:42:07,100 –> 00:42:10,600
which is Pandora from Bodega Pierce

1026
00:42:10,600 –> 00:42:11,366
and unfortunately

1027
00:42:11,366 –> 00:42:13,066
Michael Pierce was planning on being here

1028
00:42:13,066 –> 00:42:14,866
but he had a last minute conflict

1029
00:42:14,866 –> 00:42:16,366
and he’s not able to be here

1030
00:42:16,366 –> 00:42:18,733
so we’re gonna we’re gonna cover for him

1031
00:42:21,033 –> 00:42:25,133
so Pandora is a white blend

1032
00:42:25,966 –> 00:42:27,866
let me pull up my do you know what the bridals are

1033
00:42:27,866 –> 00:42:31,100
I have this is 56% pinotree

1034
00:42:31,100 –> 00:42:36,833
um 33% Sauvignon Blanc and 11% Malvasia Bianca

1035
00:42:36,833 –> 00:42:37,300
and Malvasia

1036
00:42:37,300 –> 00:42:40,200
Bianca is another one that you see here in Arizona

1037
00:42:40,200 –> 00:42:41,400
quite a bit I agree

1038
00:42:41,400 –> 00:42:42,300
yeah definitely

1039
00:42:42,600 –> 00:42:43,800
let’s hope you know agree

1040
00:42:43,800 –> 00:42:46,466
um Sauvignon Blanc to an extent

1041
00:42:46,633 –> 00:42:49,366
this is the blend that they’ve been making

1042
00:42:49,366 –> 00:42:52,533
I think from the outset at Bodega Pierce

1043
00:42:52,666 –> 00:42:54,500
and um

1044
00:42:57,066 –> 00:42:58,566
this one’s a little bit richer

1045
00:42:58,566 –> 00:43:00,066
a little bit more full bodied than

1046
00:43:00,066 –> 00:43:01,500
I think a lot of that comes from

1047
00:43:01,500 –> 00:43:03,900
the heavy amount of pinot gree

1048
00:43:03,900 –> 00:43:08,633
you got a lot more apple and kind of just Orchard fruit

1049
00:43:08,633 –> 00:43:10,466
hairs ripe hair

1050
00:43:10,766 –> 00:43:12,366
a lot for me um

1051
00:43:12,366 –> 00:43:13,800
the mall this year comes through in the floral

1052
00:43:13,800 –> 00:43:15,166
components uh

1053
00:43:15,166 –> 00:43:15,900
I’m sorry I

1054
00:43:15,900 –> 00:43:19,033
usually don’t like to talk a lot about what I smell

1055
00:43:19,033 –> 00:43:21,400
on a wine and uh

1056
00:43:21,400 –> 00:43:23,666
influence you this I I

1057
00:43:23,666 –> 00:43:26,200
I like to call it the Somali Shane

1058
00:43:26,700 –> 00:43:27,700
he’s just like no

1059
00:43:27,700 –> 00:43:29,566
no I don’t wanna bias you

1060
00:43:29,666 –> 00:43:31,033
we like it we like it

1061
00:43:31,033 –> 00:43:31,966
tell us what you’re smelling

1062
00:43:31,966 –> 00:43:33,233
tell us what you’re tasting that’s

1063
00:43:33,233 –> 00:43:35,333
that’s fun um

1064
00:43:36,166 –> 00:43:38,566
the Sauvignon Blanc acidity comes through a lot from

1065
00:43:38,566 –> 00:43:43,466
in the back palate it leaves a little bit more like

1066
00:43:43,466 –> 00:43:45,600
voluptuous and weighty

1067
00:43:45,900 –> 00:43:51,533
than maybe my personal palette wants

1068
00:43:51,666 –> 00:43:53,500
but the way that it ends

1069
00:43:53,500 –> 00:43:56,466
it really pulls it back together for me

1070
00:43:56,466 –> 00:44:01,300
whereas I really love witty voluptuous whites

1071
00:44:01,300 –> 00:44:01,633
like

1072
00:44:01,633 –> 00:44:05,500
that’s kind of my jam as I’m always looking for that um

1073
00:44:05,500 –> 00:44:08,166
with the exception of more Loan Malone to Bergonya

1074
00:44:08,166 –> 00:44:10,133
I feel like that’s witty hmm

1075
00:44:11,166 –> 00:44:12,100
no sorry

1076
00:44:12,100 –> 00:44:13,566
I love melon the book on you

1077
00:44:13,833 –> 00:44:15,300
I know um

1078
00:44:15,300 –> 00:44:16,700
but like I feel like

1079
00:44:16,700 –> 00:44:18,766
especially I think since I’ve moved to Arizona

1080
00:44:18,766 –> 00:44:21,033
I’m drinking a lot more whites and ROS

1081
00:44:21,033 –> 00:44:21,633
sure um

1082
00:44:21,633 –> 00:44:23,266
because it’s hot here or I’m sure

1083
00:44:23,266 –> 00:44:26,100
or I’m chilling my reds more and that’s a fun thing too

1084
00:44:26,100 –> 00:44:27,500
to take your light reds

1085
00:44:27,500 –> 00:44:31,000
and chill them down a little bit more um

1086
00:44:31,000 –> 00:44:34,766
and so but I really love weighty

1087
00:44:34,800 –> 00:44:36,100
conversational

1088
00:44:36,100 –> 00:44:39,166
red wines that have all this nuance in them

1089
00:44:39,166 –> 00:44:40,500
and so when I find a weighty

1090
00:44:40,633 –> 00:44:42,800
kind of voluptuous weight

1091
00:44:43,066 –> 00:44:44,666
that I can talk about a little bit more

1092
00:44:44,666 –> 00:44:46,466
that there’s more nuance and more things going on

1093
00:44:46,466 –> 00:44:47,700
and I really enjoy that

1094
00:44:48,466 –> 00:44:50,800
and on top and I think people discount whites

1095
00:44:50,800 –> 00:44:52,300
um back to

1096
00:44:52,300 –> 00:44:53,066
I forget who was saying

1097
00:44:53,066 –> 00:44:55,033
and I think maybe Kris was saying earlier that

1098
00:44:55,033 –> 00:44:55,600
you know

1099
00:44:55,600 –> 00:44:57,700
people come in and say they’re not really into whites

1100
00:44:57,700 –> 00:45:00,066
and I feel like a lot of wine drinkers think

1101
00:45:00,300 –> 00:45:02,633
I’m a real wine drinker I’m a red wine drinker

1102
00:45:02,633 –> 00:45:05,966
you know that’s real wine drinkers drink red wine and

1103
00:45:06,033 –> 00:45:09,500
but there are so many incredible whites out there now

1104
00:45:09,500 –> 00:45:11,800
where as I feel like 10 20 years ago

1105
00:45:12,600 –> 00:45:15,666
it was like something on blog Chardonnay

1106
00:45:15,666 –> 00:45:17,433
like they were fine it was okay

1107
00:45:17,433 –> 00:45:18,166
but it was just like

1108
00:45:18,166 –> 00:45:19,766
you were drinking white because you were hot

1109
00:45:19,766 –> 00:45:21,233
and that’s why you were drinking white

1110
00:45:21,233 –> 00:45:24,466
whereas now it’s like there are incredible yeah

1111
00:45:24,466 –> 00:45:25,866
I mean variety between them

1112
00:45:25,866 –> 00:45:29,100
I can’t tell you how many master somalias

1113
00:45:29,100 –> 00:45:31,300
I’ve met and had conversations with

1114
00:45:31,633 –> 00:45:36,966
that defy the perception that like one um

1115
00:45:37,800 –> 00:45:39,900
white wine is for novices

1116
00:45:39,900 –> 00:45:44,200
red wine is experiential sweet wines are for novices

1117
00:45:44,200 –> 00:45:49,366
dry wines are for those who are experienced

1118
00:45:49,666 –> 00:45:51,900
the number of master somalias

1119
00:45:51,900 –> 00:45:55,900
who claim their favorite varietal

1120
00:45:55,900 –> 00:45:58,533
favorite type of wine to be Riesling

1121
00:45:59,600 –> 00:46:01,700
it’s it’s disproportionate

1122
00:46:01,700 –> 00:46:04,000
it’s remarkable yeah

1123
00:46:04,666 –> 00:46:07,000
yeah so get into whites is what we’re saying

1124
00:46:07,233 –> 00:46:09,566
this is the summer for you to get into whites

1125
00:46:09,566 –> 00:46:12,366
deep and really embrace them

1126
00:46:12,366 –> 00:46:14,300
and experiment with them and play with them

1127
00:46:14,300 –> 00:46:16,033
and these are great examples

1128
00:46:16,033 –> 00:46:18,633
um in the absence of Michael Pierce

1129
00:46:18,633 –> 00:46:20,000
the uh

1130
00:46:21,000 –> 00:46:24,566
now founder the winemaker of Bodega Pierce being here

1131
00:46:24,566 –> 00:46:25,533
um

1132
00:46:26,233 –> 00:46:29,466
we would like to spend just a couple minutes

1133
00:46:29,466 –> 00:46:32,100
letting the rest of the panelists

1134
00:46:32,100 –> 00:46:36,133
talk a little bit about the southwest wine center

1135
00:46:36,666 –> 00:46:40,400
uh who Michael Pierce is the president of

1136
00:46:40,600 –> 00:46:43,033
and the role that glasses were drinking out of

1137
00:46:43,033 –> 00:46:43,633
you may not see

1138
00:46:43,633 –> 00:46:45,466
we don’t often drink out of branded glasses

1139
00:46:45,466 –> 00:46:47,500
but these are Southwest Wine Center glasses

1140
00:46:47,500 –> 00:46:50,166
and the role that the Southwest Wine Center has played

1141
00:46:50,166 –> 00:46:53,200
in the development of wine

1142
00:46:53,200 –> 00:46:56,400
in Arizona if any of you would like to chime

1143
00:46:56,400 –> 00:46:59,066
and say anything about the Southwest Farm Center

1144
00:46:59,066 –> 00:47:00,466
and Michael Pierce

1145
00:47:00,466 –> 00:47:03,000
and just a preemble that before they jump in

1146
00:47:03,166 –> 00:47:07,866
so there’s Yaba Pi College here in the Verde Valley

1147
00:47:07,866 –> 00:47:08,066
and so

1148
00:47:08,066 –> 00:47:12,700
Yaba Pi College has a bit of culture and analogy

1149
00:47:12,700 –> 00:47:16,000
kind of program that wine makers can go through to

1150
00:47:16,000 –> 00:47:17,400
to learn all about it

1151
00:47:17,666 –> 00:47:19,900
and then there’s the Southwest Wine Center

1152
00:47:19,900 –> 00:47:22,133
which is essentially a winery

1153
00:47:22,200 –> 00:47:24,166
and they also have a tasting room

1154
00:47:24,300 –> 00:47:27,966
for graduates of the program

1155
00:47:27,966 –> 00:47:28,700
um and

1156
00:47:28,700 –> 00:47:30,066
and other winemakers as well

1157
00:47:30,066 –> 00:47:32,433
other winemakers get into the Southwest Wine Center

1158
00:47:32,433 –> 00:47:33,600
I’m not sure let’s learn

1159
00:47:33,600 –> 00:47:36,433
but Tom is a graduate of the Southwest Wine Center

1160
00:47:36,433 –> 00:47:38,400
Bree has been involved with it as well

1161
00:47:38,400 –> 00:47:39,033
and so it’s it’s

1162
00:47:39,033 –> 00:47:41,566
it’s it’s a gem here in the Verde Valley

1163
00:47:41,566 –> 00:47:42,633
that we are very proud of

1164
00:47:42,633 –> 00:47:46,666
wine education in the southwest

1165
00:47:46,666 –> 00:47:47,866
yeah my understanding yeah

1166
00:47:47,866 –> 00:47:49,800
so teaching people how to make wine and make great wine

1167
00:47:50,500 –> 00:47:51,800
so the Southwest Wine Center

1168
00:47:51,800 –> 00:47:54,133
those really the um

1169
00:47:54,566 –> 00:47:56,166
blackboard for the students

1170
00:47:56,166 –> 00:47:57,766
those are all student made wines

1171
00:47:57,766 –> 00:48:00,433
they’re doing all the vitic culture

1172
00:48:00,433 –> 00:48:03,666
the analogy and you’re learning the ropes

1173
00:48:03,966 –> 00:48:04,766
so

1174
00:48:05,433 –> 00:48:06,366
and then I know

1175
00:48:06,366 –> 00:48:09,633
they also sell grapes from their Vineyard

1176
00:48:09,633 –> 00:48:12,300
to other wineries I’m not sure exactly which ones

1177
00:48:12,300 –> 00:48:14,700
but they can and um

1178
00:48:15,066 –> 00:48:17,466
all the wines are it’s the students

1179
00:48:17,466 –> 00:48:19,800
it talk about innovation and ideas

1180
00:48:19,800 –> 00:48:23,000
like some comes up with an idea they’re doing need

1181
00:48:23,000 –> 00:48:24,966
and over the years they’ve done that

1182
00:48:24,966 –> 00:48:25,666
and hey

1183
00:48:25,666 –> 00:48:28,433
let’s try sparkling wine and they tried doing that

1184
00:48:28,433 –> 00:48:31,000
um but so they’re always trying

1185
00:48:31,666 –> 00:48:33,633
it’s the students that are doing students hey

1186
00:48:33,633 –> 00:48:36,600
I want to try this method and I’ll try it out

1187
00:48:36,600 –> 00:48:37,800
so it’s kind of fun

1188
00:48:38,966 –> 00:48:39,766
yeah

1189
00:48:41,366 –> 00:48:43,800
and so it’s actually really cool

1190
00:48:43,800 –> 00:48:46,033
because the three of us that are here today

1191
00:48:46,033 –> 00:48:48,466
on the panel and then Michael who’s not with us

1192
00:48:48,466 –> 00:48:52,266
um we all have a lot of intermingling

1193
00:48:52,266 –> 00:48:54,933
ways that this industry has funneled us

1194
00:48:55,233 –> 00:48:57,300
on similar trajectories or

1195
00:48:57,300 –> 00:48:59,666
you know we’ve cross paths with each other

1196
00:48:59,766 –> 00:49:01,066
um you know

1197
00:49:01,066 –> 00:49:01,900
back I was

1198
00:49:01,900 –> 00:49:02,600
one of the first 10

1199
00:49:02,600 –> 00:49:04,666
graduates from the Southwest Wine Center

1200
00:49:04,900 –> 00:49:07,866
and we didn’t even have the actual wine center there

1201
00:49:07,866 –> 00:49:08,300
yet so

1202
00:49:08,300 –> 00:49:11,966
I actually had to beg other local winemakers

1203
00:49:11,966 –> 00:49:13,800
to get my working hours in

1204
00:49:13,800 –> 00:49:16,466
in the winery and that was Joe Bashard

1205
00:49:16,700 –> 00:49:18,666
um Chacha Tumbleweed

1206
00:49:18,666 –> 00:49:22,866
Kris’s partner and um Michael

1207
00:49:22,866 –> 00:49:23,666
Pierce

1208
00:49:23,700 –> 00:49:28,033
had just started teaching anology at Yavapai College

1209
00:49:28,033 –> 00:49:30,866
for the Southwest Wine Center program

1210
00:49:31,900 –> 00:49:35,133
right as I was exiting the program and graduating

1211
00:49:35,366 –> 00:49:38,700
um and Tom was coming in then and taking classes

1212
00:49:38,700 –> 00:49:40,266
and then a student uh

1213
00:49:40,266 –> 00:49:43,133
founded club was formed called the Grand Crew

1214
00:49:43,500 –> 00:49:48,233
and so we’ve all had these different ways that are

1215
00:49:48,233 –> 00:49:50,400
paths of all crossed um

1216
00:49:50,400 –> 00:49:55,633
Michael and Kris both a long time ago worked

1217
00:49:55,633 –> 00:49:57,300
and Joe Bashard all worked at Page

1218
00:49:57,300 –> 00:49:59,533
Spring Cellars a very long time ago

1219
00:49:59,900 –> 00:50:02,433
and then there was a winery co op collective

1220
00:50:02,433 –> 00:50:06,633
where we all made wines at the same time together

1221
00:50:06,633 –> 00:50:08,866
I used to have my own label with a couple of partners

1222
00:50:08,866 –> 00:50:09,800
as well

1223
00:50:10,500 –> 00:50:12,966
the Oddity Wine Collective and you know

1224
00:50:12,966 –> 00:50:17,800
we were all Shelter Tumbleweed and Michael Pierce’s uh

1225
00:50:18,300 –> 00:50:21,366
Saculum Cellars label and Bodega Pierce

1226
00:50:21,366 –> 00:50:22,733
when he got going

1227
00:50:23,066 –> 00:50:25,966
we were all working together in the same facility

1228
00:50:25,966 –> 00:50:28,633
so it’s really cool how um

1229
00:50:28,633 –> 00:50:32,900
the Arizona wine community is really um

1230
00:50:33,433 –> 00:50:36,700
a community we’ve all worked together over the years

1231
00:50:36,700 –> 00:50:38,800
in different ways and capacities

1232
00:50:38,800 –> 00:50:40,633
and um

1233
00:50:40,633 –> 00:50:43,433
I think we’ve all just kind of grown up with each other

1234
00:50:43,433 –> 00:50:46,266
and in the wine world and it’s been really cool

1235
00:50:46,500 –> 00:50:48,766
to see the evolution of certain things

1236
00:50:48,766 –> 00:50:49,600
over time

1237
00:50:50,366 –> 00:50:51,400
yeah yeah

1238
00:50:51,400 –> 00:50:52,633
it’s been real it’s really great

1239
00:50:52,633 –> 00:50:53,366
and I have to say

1240
00:50:53,366 –> 00:50:55,800
even when I lived in Napa for a little while

1241
00:50:56,500 –> 00:50:59,300
you know some industries are very competitive

1242
00:50:59,366 –> 00:51:01,800
where they’re like if you ask them

1243
00:51:01,800 –> 00:51:03,266
oh who’s your other favorite

1244
00:51:03,266 –> 00:51:03,766
and they’re just like no

1245
00:51:03,766 –> 00:51:05,466
no but in the wine industry

1246
00:51:05,466 –> 00:51:06,166
people are like oh

1247
00:51:06,166 –> 00:51:08,400
go to this winery go to that winery

1248
00:51:08,400 –> 00:51:08,966
and so like

1249
00:51:08,966 –> 00:51:11,633
I feel like that’s a wine industry thing a little bit

1250
00:51:11,633 –> 00:51:15,000
but here in Arizona it’s taken to the next level

1251
00:51:15,066 –> 00:51:17,466
it really is like everyone knows everyone

1252
00:51:17,466 –> 00:51:18,766
everyone supporting everyone

1253
00:51:18,766 –> 00:51:20,433
everyone wants everyone to be successful

1254
00:51:20,433 –> 00:51:21,466
like and so

1255
00:51:21,466 –> 00:51:24,700
it’s just a really fun time to be in Arizona

1256
00:51:24,700 –> 00:51:27,200
and in the wine industry um

1257
00:51:27,200 –> 00:51:30,866
and so if you’re planning a summer vacation again

1258
00:51:30,866 –> 00:51:32,500
come visit us maybe uh

1259
00:51:32,500 –> 00:51:34,933
maybe a fall vacation late spring

1260
00:51:35,566 –> 00:51:37,300
early fall yeah yeah

1261
00:51:38,566 –> 00:51:40,033
come on out in July no

1262
00:51:40,033 –> 00:51:41,200
don’t seriously

1263
00:51:43,600 –> 00:51:45,000
awesome I just want

1264
00:51:45,000 –> 00:51:46,266
I wanted to say that

1265
00:51:46,266 –> 00:51:49,400
Michael Pierce is a really hard working person

1266
00:51:49,400 –> 00:51:51,400
and a very um

1267
00:51:52,000 –> 00:51:54,166
uh concise teacher

1268
00:51:54,166 –> 00:51:56,833
and he’s really given a lot of knowledge to people

1269
00:51:56,833 –> 00:51:58,000
and he’s really um

1270
00:51:58,000 –> 00:51:59,733
spent a lot of sweat on that

1271
00:51:59,900 –> 00:52:02,533
and his wine making is really delightful

1272
00:52:02,633 –> 00:52:04,366
and if you’re trying this white

1273
00:52:04,466 –> 00:52:06,800
um there’s a component in it

1274
00:52:06,800 –> 00:52:08,433
that’s the malvacy of Bianca

1275
00:52:08,433 –> 00:52:10,933
that is so familiar to Arizona

1276
00:52:11,200 –> 00:52:13,566
it’s like a little bit green on the nose

1277
00:52:13,566 –> 00:52:16,400
but it kind of goes into grapefruit pith on the mouth

1278
00:52:16,433 –> 00:52:18,300
sure and it mingles really well

1279
00:52:18,300 –> 00:52:20,466
with the soft block that he put in there

1280
00:52:20,466 –> 00:52:21,666
and um

1281
00:52:21,700 –> 00:52:23,433
it might seem fat at first

1282
00:52:23,433 –> 00:52:24,766
but if you give it some time

1283
00:52:24,766 –> 00:52:27,266
it’s actually pretty racy

1284
00:52:27,433 –> 00:52:29,033
and it’s very well executed

1285
00:52:29,033 –> 00:52:30,033
so um

1286
00:52:30,033 –> 00:52:31,000
hats off to Michael

1287
00:52:31,000 –> 00:52:34,700
he’s always sneaky and working his butt off

1288
00:52:34,766 –> 00:52:37,166
he’s a great guy I definitely agree

1289
00:52:37,166 –> 00:52:40,033
this is like a this is like a fun conversational line

1290
00:52:40,033 –> 00:52:41,466
because as I mentioned

1291
00:52:41,466 –> 00:52:43,500
like at my perception initially on the

1292
00:52:43,500 –> 00:52:45,100
on the attack is like

1293
00:52:45,633 –> 00:52:50,800
it’s very round and the malicea shines through there

1294
00:52:50,800 –> 00:52:53,666
on the back palate you get that floral brightness

1295
00:52:53,666 –> 00:52:55,866
that levity um

1296
00:52:55,866 –> 00:53:01,566
and the acidity also like tailors it in very nicely

1297
00:53:01,566 –> 00:53:03,933
like it it becomes

1298
00:53:04,266 –> 00:53:05,600
it becomes a different

1299
00:53:05,600 –> 00:53:08,466
a different thing as you swallow it

1300
00:53:08,466 –> 00:53:11,266
than it is on the initial impression

1301
00:53:11,400 –> 00:53:12,966
yeah it’s a good story

1302
00:53:13,066 –> 00:53:14,266
good work Michael

1303
00:53:14,300 –> 00:53:15,366
yeah yeah

1304
00:53:15,366 –> 00:53:16,433
for sure yeah

1305
00:53:16,433 –> 00:53:17,600
the beautiful one

1306
00:53:18,633 –> 00:53:21,333
it actually it has a really cool um

1307
00:53:22,266 –> 00:53:25,200
almost like a white pepper spice on the finish

1308
00:53:25,400 –> 00:53:28,800
that lingers them on the palette for quite some time

1309
00:53:28,800 –> 00:53:30,666
yeah yeah

1310
00:53:31,233 –> 00:53:32,233
yeah it

1311
00:53:32,233 –> 00:53:34,066
that that is kind of hanging out here

1312
00:53:34,066 –> 00:53:35,400
it’s more down here

1313
00:53:35,400 –> 00:53:37,400
like it’s even past the back of my tongue

1314
00:53:37,400 –> 00:53:38,900
it’s almost like we’re cool

1315
00:53:38,900 –> 00:53:40,766
yeah we like sits

1316
00:53:43,966 –> 00:53:46,600
I love it all right Tom

1317
00:53:48,266 –> 00:53:51,166
we have our one rose which I have to say Tom

1318
00:53:51,166 –> 00:53:54,233
before you even start the first time I tasted this rose

1319
00:53:54,233 –> 00:53:55,700
I mean I’ve had a lot of rose

1320
00:53:55,700 –> 00:53:57,266
especially again living in Arizona

1321
00:53:57,266 –> 00:53:59,766
you drink a lot of rose a this is

1322
00:54:01,033 –> 00:54:03,466
I love this rose so Tom

1323
00:54:03,466 –> 00:54:04,566
tell us about it

1324
00:54:05,166 –> 00:54:07,600
okay so um

1325
00:54:08,500 –> 00:54:09,800
this will say it’s

1326
00:54:09,800 –> 00:54:12,466
kind of like getting off the white side of things

1327
00:54:12,466 –> 00:54:14,400
where these are red grapes that are

1328
00:54:15,833 –> 00:54:20,400
um used to make this rose so I’ll post winery

1329
00:54:21,433 –> 00:54:22,966
this is a glay rose

1330
00:54:23,166 –> 00:54:26,900
and a glay was my great grandmother’s first name

1331
00:54:27,100 –> 00:54:29,533
so it’s kind of hard to find me

1332
00:54:31,466 –> 00:54:33,033
how many how many people have a grandmother

1333
00:54:33,033 –> 00:54:34,966
they know great grandma

1334
00:54:35,166 –> 00:54:38,033
so this is done with the Sandy a method

1335
00:54:38,033 –> 00:54:42,433
so we bleed off juice when we’re sending them

1336
00:54:42,433 –> 00:54:44,600
grapes through the stemmer

1337
00:54:45,800 –> 00:54:49,033
and then we pull that off and we ferment them

1338
00:54:49,033 –> 00:54:50,733
I ferment them separately

1339
00:54:52,166 –> 00:54:56,133
so this is a blend of 20% pizzera

1340
00:54:56,666 –> 00:55:04,466
40% Malbec 27% Grenache and 13% my bedroom um

1341
00:55:04,466 –> 00:55:05,966
but they were fermented individually

1342
00:55:05,966 –> 00:55:09,466
this is all wild fermentation um

1343
00:55:09,766 –> 00:55:12,466
and then at the end we blended I blended it together

1344
00:55:12,466 –> 00:55:17,133
my keep saying we wife is involved to Teresa um

1345
00:55:17,500 –> 00:55:21,066
and came up with this and I was thinking it was like

1346
00:55:21,266 –> 00:55:23,600
this is fourteen and a/2 percent alcohol

1347
00:55:23,766 –> 00:55:27,800
which is a little too high for rose when I said oh

1348
00:55:27,800 –> 00:55:29,300
I don’t wanna you know

1349
00:55:29,300 –> 00:55:31,966
moderate it bring bring the alcohol down

1350
00:55:31,966 –> 00:55:35,666
just do it so I left it at what it is um

1351
00:55:35,666 –> 00:55:36,600
the grapes

1352
00:55:37,400 –> 00:55:39,233
the teacher are in the mall back

1353
00:55:39,233 –> 00:55:42,133
come from one Alba’s son G

1354
00:55:42,500 –> 00:55:45,066
who has a Vineyard right next to his dad’s

1355
00:55:45,066 –> 00:55:46,966
which is across the street from where

1356
00:55:46,966 –> 00:55:48,400
where my property is

1357
00:55:49,700 –> 00:55:50,766
and then the Gornache

1358
00:55:50,766 –> 00:55:53,466
and my bedroom were from Golden Rule

1359
00:55:54,300 –> 00:55:55,300
their Vineyard

1360
00:55:57,566 –> 00:55:59,300
gonna play about this um

1361
00:56:01,233 –> 00:56:02,966
I don’t know I think it’s kind of fun

1362
00:56:03,100 –> 00:56:04,066
I know

1363
00:56:05,166 –> 00:56:07,133
I think it’s very fun Tom

1364
00:56:08,266 –> 00:56:10,500
it had like a candied strawberry nose

1365
00:56:10,500 –> 00:56:12,366
like this honey like

1366
00:56:12,966 –> 00:56:13,800
yeah

1367
00:56:13,800 –> 00:56:18,766
but also like there’s like this stinging bass to it

1368
00:56:20,466 –> 00:56:21,866
yeah it’s so fun

1369
00:56:24,033 –> 00:56:25,466
yeah I kind of get the um

1370
00:56:25,466 –> 00:56:28,866
the the Breeze dried strawberries that you get in like

1371
00:56:28,966 –> 00:56:32,600
um like in cereals or like granola pack

1372
00:56:34,000 –> 00:56:34,866
yeah

1373
00:56:36,800 –> 00:56:38,633
and it is honeyed too yeah

1374
00:56:38,633 –> 00:56:40,900
but I feel like you usually get honeyed in rose

1375
00:56:40,900 –> 00:56:41,766
very often

1376
00:56:44,000 –> 00:56:45,333
little butterscotch

1377
00:56:46,866 –> 00:56:48,633
yeah butterscotch and like

1378
00:56:48,633 –> 00:56:52,400
and like dried orange peel and like odds

1379
00:56:52,400 –> 00:56:58,033
it’s so much more diverse in the profile of the aromas

1380
00:56:58,033 –> 00:56:59,166
in the flavors

1381
00:56:59,366 –> 00:57:03,366
and you might get from a lot of the more traditional

1382
00:57:04,233 –> 00:57:05,700
I don’t even know traditionals

1383
00:57:05,700 –> 00:57:10,666
the right word but like the Rosades that are

1384
00:57:12,200 –> 00:57:18,000
so pale and basically kind of insipid and innocuous

1385
00:57:18,000 –> 00:57:19,566
yeah where it’s just like

1386
00:57:19,566 –> 00:57:24,333
here’s a hint of cranberry and a little zip

1387
00:57:24,600 –> 00:57:31,466
and then it’s done like having a rose that is

1388
00:57:33,800 –> 00:57:34,866
and like yeah

1389
00:57:35,000 –> 00:57:37,000
like draws your attention to it

1390
00:57:37,000 –> 00:57:39,233
like I want to talk to you

1391
00:57:39,233 –> 00:57:42,266
yeah what are you saying is really fun

1392
00:57:42,433 –> 00:57:44,000
it’s it thank you

1393
00:57:44,000 –> 00:57:46,366
Thomas is you’re welcome

1394
00:57:46,366 –> 00:57:47,166
yeah

1395
00:57:47,633 –> 00:57:49,633
when you do it as these guys know

1396
00:57:49,633 –> 00:57:52,366
you put it together and you keep your fingers crossed

1397
00:57:52,366 –> 00:57:53,400
you I hope this is

1398
00:57:54,700 –> 00:57:57,300
so you

1399
00:57:57,300 –> 00:58:02,200
you fermented all the components of these separately

1400
00:58:02,666 –> 00:58:05,900
yes and then blended all four of those bridals

1401
00:58:05,900 –> 00:58:09,800
together as Rose a instead of co fermentation

1402
00:58:10,166 –> 00:58:13,100
correct because I let it off

1403
00:58:13,100 –> 00:58:14,766
you know as going through right

1404
00:58:15,966 –> 00:58:18,466
we would separate we could have dumped it all together

1405
00:58:21,100 –> 00:58:25,366
I feel like that’s a lot of diligence for a wine that

1406
00:58:25,466 –> 00:58:27,700
for many wineries is kind of

1407
00:58:29,000 –> 00:58:32,500
a Passover a leftover you know

1408
00:58:32,500 –> 00:58:34,300
you bleed off some juice and be like okay

1409
00:58:34,300 –> 00:58:36,233
we’ll make a rose out of that yeah

1410
00:58:36,233 –> 00:58:42,100
but to take the time to have a Sonia bleed off of this

1411
00:58:42,100 –> 00:58:44,733
and this and this and blend this

1412
00:58:44,766 –> 00:58:45,600
and then

1413
00:58:46,000 –> 00:58:49,600
take the time to reassemble them into something

1414
00:58:49,600 –> 00:58:51,466
that has this

1415
00:58:52,400 –> 00:58:54,533
frankly like a little bit more

1416
00:58:56,166 –> 00:58:59,400
structure and presence yeah

1417
00:58:59,400 –> 00:59:00,466
um

1418
00:59:01,600 –> 00:59:03,200
we’re smitten yeah

1419
00:59:03,200 –> 00:59:05,266
there are there are many Rosades that make us stop

1420
00:59:05,266 –> 00:59:06,700
and have a conversation and

1421
00:59:06,700 –> 00:59:09,100
and this is one of them and we yeah

1422
00:59:09,100 –> 00:59:12,000
we think it’s really fun tell us about your journey

1423
00:59:12,000 –> 00:59:15,566
a little bit to becoming a wine maker

1424
00:59:15,566 –> 00:59:18,566
in Southwest Wine Center and on Fall US Winery

1425
00:59:18,566 –> 00:59:19,500
and what that means

1426
00:59:19,500 –> 00:59:21,400
and give us a little bit of your story

1427
00:59:21,400 –> 00:59:23,566
yeah years ago

1428
00:59:23,700 –> 00:59:27,166
um I was involved in a restaurant drinking wine

1429
00:59:27,166 –> 00:59:29,800
but I was involved in a restaurant with some partners

1430
00:59:30,300 –> 00:59:34,366
and so I want to be the kind of the wine guy here

1431
00:59:36,066 –> 00:59:39,900
but after that I started making wine at home

1432
00:59:40,266 –> 00:59:41,500
so I was

1433
00:59:42,066 –> 00:59:43,666
you know trying out different things as well

1434
00:59:43,666 –> 00:59:44,766
how does this really work

1435
00:59:44,766 –> 00:59:46,766
you know I really wanted to know how it work

1436
00:59:46,966 –> 00:59:48,500
so I started with fruit wines

1437
00:59:48,500 –> 00:59:51,000
because it couldn’t get grapes so I did

1438
00:59:52,766 –> 00:59:56,600
peaches and pears and apples and I don’t know

1439
00:59:56,600 –> 00:59:59,500
name a fruit and I I I did it um

1440
00:59:59,500 –> 01:00:02,000
I even did things like uh

1441
01:00:02,000 –> 01:00:04,566
I made an orange wine out of oranges

1442
01:00:05,033 –> 01:00:07,900
grapefruits that kind of thing too um

1443
01:00:07,900 –> 01:00:09,866
and then one of the more fun ones was

1444
01:00:09,866 –> 01:00:11,333
I did the tomato wine

1445
01:00:12,400 –> 01:00:15,600
which was kind of fun that one like an award right

1446
01:00:15,600 –> 01:00:17,600
like wasn’t it yeah

1447
01:00:17,600 –> 01:00:18,833
for the emerging winemakers thing

1448
01:00:18,833 –> 01:00:20,733
yeah yeah

1449
01:00:20,900 –> 01:00:23,066
tomato you guys tomato wine

1450
01:00:23,233 –> 01:00:24,266
yeah well

1451
01:00:24,266 –> 01:00:25,466
what happened was I was at

1452
01:00:25,466 –> 01:00:29,133
I was at the school and Michael Pierce was

1453
01:00:29,666 –> 01:00:30,866
he was my boss at the time

1454
01:00:30,866 –> 01:00:32,333
that I was working in the wine center

1455
01:00:32,500 –> 01:00:34,133
driving the forklift deck and stuff

1456
01:00:34,466 –> 01:00:35,000
he said hey

1457
01:00:35,000 –> 01:00:37,766
can you do a presentation to the master gardeners

1458
01:00:38,300 –> 01:00:41,000
and you know I’m making wine

1459
01:00:41,000 –> 01:00:44,900
so I went up there and started talking about yeah

1460
01:00:44,900 –> 01:00:46,900
your sugar in the east and all that stuff

1461
01:00:46,900 –> 01:00:47,300
and they said

1462
01:00:47,300 –> 01:00:51,400
you can make wine out of anything just about

1463
01:00:51,633 –> 01:00:53,866
and one of the ladies register

1464
01:00:53,866 –> 01:00:54,700
he said oh

1465
01:00:54,700 –> 01:00:55,933
how about tomatoes

1466
01:00:56,400 –> 01:00:59,100
and I had never I didn’t do it yet and I said

1467
01:00:59,100 –> 01:01:00,633
oh yeah you can make it up tomatoes

1468
01:01:00,633 –> 01:01:01,800
so the next day

1469
01:01:01,866 –> 01:01:07,966
went to the Ranchero Food Center down in Mesa

1470
01:01:08,233 –> 01:01:11,300
I got like 50 pounds of tomatoes and and I said

1471
01:01:11,300 –> 01:01:12,700
all right let’s see if this really works

1472
01:01:12,700 –> 01:01:14,933
so I didn’t want to light it for me

1473
01:01:15,700 –> 01:01:19,966
that tomato wine was doable when I had to

1474
01:01:19,966 –> 01:01:21,300
I had to see if it would work

1475
01:01:21,300 –> 01:01:25,100
close one and then bottles of that

1476
01:01:25,600 –> 01:01:27,200
I do have some bottles left over

1477
01:01:27,200 –> 01:01:29,866
that was my question exactly yeah

1478
01:01:29,866 –> 01:01:31,366
Evans been dying to

1479
01:01:31,700 –> 01:01:34,033
Evan has been saying is for as long as I’ve known him

1480
01:01:34,033 –> 01:01:34,400
like

1481
01:01:34,400 –> 01:01:36,900
if you’re ever gonna make wine out of another fruit

1482
01:01:36,900 –> 01:01:41,366
other than grapes like tomatoes have acidity at least

1483
01:01:41,433 –> 01:01:43,766
you know the appropriate amount of acidity

1484
01:01:43,866 –> 01:01:46,333
and the only thing I can think of is tomatoes

1485
01:01:47,033 –> 01:01:48,200
yeah um

1486
01:01:48,266 –> 01:01:52,100
I made two batches first batch was only a gallon

1487
01:01:52,100 –> 01:01:53,100
that was the one

1488
01:01:53,666 –> 01:01:54,366
and then the next one

1489
01:01:54,366 –> 01:01:58,666
I did like kind of five or six gallons in a carboy um

1490
01:01:59,200 –> 01:02:03,100
so it’s fun and I think the other one that um

1491
01:02:03,966 –> 01:02:05,566
was kind of interesting was

1492
01:02:05,566 –> 01:02:07,866
I made a pirate camp of wine

1493
01:02:08,366 –> 01:02:10,066
oh yeah whoa wait

1494
01:02:10,066 –> 01:02:12,133
is that pirate camp the poisonous

1495
01:02:12,166 –> 01:02:14,900
that’s what everybody says but high levels

1496
01:02:16,366 –> 01:02:19,700
it’s 600 on a list of the most poisonous things

1497
01:02:19,700 –> 01:02:22,133
and you got to eat like a ton of it okay

1498
01:02:22,800 –> 01:02:26,000
so don’t don’t drink a case of it of the wine no

1499
01:02:27,900 –> 01:02:30,200
it’s concentrated but

1500
01:02:32,700 –> 01:02:33,966
but um

1501
01:02:35,233 –> 01:02:36,033
your boss was

1502
01:02:36,033 –> 01:02:39,933
one of the judges at the Emerging Winemakers

1503
01:02:40,166 –> 01:02:42,900
and he took a bottle with him when he left

1504
01:02:43,766 –> 01:02:45,000
but he really liked it

1505
01:02:46,066 –> 01:02:47,866
if you have a bottle that you’re willing to open

1506
01:02:47,866 –> 01:02:50,266
with us I think we’re all curious yeah

1507
01:02:50,266 –> 01:02:52,266
next time you come up to the Birdie Valley no

1508
01:02:52,266 –> 01:02:55,166
we’ll drive down there or we’ll come to you and well

1509
01:02:55,666 –> 01:02:57,700
that’s right true story

1510
01:02:57,700 –> 01:02:59,700
I can attest the year that he won

1511
01:02:59,700 –> 01:03:02,266
there was a large patio party at Tumbleweed

1512
01:03:02,266 –> 01:03:03,800
Post the winning

1513
01:03:03,866 –> 01:03:07,066
and Tom shared a bottle and it was delicious

1514
01:03:07,066 –> 01:03:08,366
oh yeah oh

1515
01:03:08,366 –> 01:03:09,466
you had it well

1516
01:03:09,466 –> 01:03:10,500
I had it yeah

1517
01:03:10,500 –> 01:03:13,733
but this is long ago I can barely remember

1518
01:03:14,800 –> 01:03:17,266
I also wonder if you wonder how the ages of the bottle

1519
01:03:17,266 –> 01:03:20,266
cause there’s not the only places that have a tomato

1520
01:03:20,266 –> 01:03:21,800
or a pilot camp that you don’t

1521
01:03:22,066 –> 01:03:24,666
oh yeah we’ve been Asians for 15 years now

1522
01:03:26,000 –> 01:03:28,166
so fun I love it

1523
01:03:28,166 –> 01:03:31,100
that experimentation that is happening in Arizona

1524
01:03:31,100 –> 01:03:31,866
you guys yeah

1525
01:03:31,866 –> 01:03:33,066
these are the people

1526
01:03:33,266 –> 01:03:35,866
these are the people that are like

1527
01:03:36,566 –> 01:03:42,533
at the helm of creating what Arizona is going to be

1528
01:03:42,766 –> 01:03:46,600
and we’re so excited to show off what they’re doing

1529
01:03:46,600 –> 01:03:51,133
right now and encourage them to continue to

1530
01:03:52,366 –> 01:03:55,400
make strides and make waves yeah

1531
01:03:55,400 –> 01:03:58,566
um gosh yeah

1532
01:03:58,566 –> 01:03:59,500
exciting new stuff

1533
01:03:59,500 –> 01:04:01,700
I’m so excited to be back in my hometown

1534
01:04:01,700 –> 01:04:04,866
and know all of you and encourage

1535
01:04:04,866 –> 01:04:07,966
and promote what all of you are doing

1536
01:04:08,800 –> 01:04:10,900
and that’s a lot to say for Evan because I have to say

1537
01:04:10,900 –> 01:04:12,633
when we first decided to move back here

1538
01:04:12,633 –> 01:04:14,000
he was like I don’t know

1539
01:04:14,000 –> 01:04:16,933
we’re moving back to my hometown of Cottonwood

1540
01:04:17,033 –> 01:04:19,000
and he he always used to say when I

1541
01:04:19,000 –> 01:04:23,200
when I grew up there was only one stop light in town

1542
01:04:23,200 –> 01:04:25,833
haha so he like

1543
01:04:25,833 –> 01:04:26,500
you know it’s

1544
01:04:26,500 –> 01:04:28,400
it’s a thing and it’s really

1545
01:04:28,400 –> 01:04:29,700
it’s amazing how much it’s grown

1546
01:04:29,700 –> 01:04:32,566
even since I first came here four years ago

1547
01:04:32,566 –> 01:04:34,200
or whatever it was um

1548
01:04:34,200 –> 01:04:36,800
the strides that are being made with the wine and

1549
01:04:36,800 –> 01:04:37,833
and other areas too

1550
01:04:37,833 –> 01:04:41,200
beer in Phoenix the beer scene in Phoenix is amazing

1551
01:04:41,233 –> 01:04:43,200
the cocktail scene in Phoenix is amazing

1552
01:04:43,200 –> 01:04:47,033
like there’s a lot of really amazing stuff going on

1553
01:04:47,033 –> 01:04:49,733
and just continues percolating yeah

1554
01:04:49,833 –> 01:04:50,800
yeah and it’s in it

1555
01:04:50,800 –> 01:04:52,900
you know Arizona is not a place that people think of

1556
01:04:52,900 –> 01:04:54,466
when they think of crack alcohol

1557
01:04:54,800 –> 01:04:55,966
you know people yeah

1558
01:04:56,200 –> 01:04:58,800
people think of craft beer and they think of like yeah

1559
01:04:58,800 –> 01:05:01,000
her Austin like these other places

1560
01:05:01,000 –> 01:05:03,200
but it’s I’m telling you wow

1561
01:05:03,966 –> 01:05:05,300
because we’re here no

1562
01:05:05,300 –> 01:05:06,800
cause we’re here yeah

1563
01:05:07,100 –> 01:05:09,233
I have one more question for Tom

1564
01:05:09,233 –> 01:05:11,500
before we move into the happy hour sure

1565
01:05:11,500 –> 01:05:12,700
um Tom

1566
01:05:12,700 –> 01:05:14,100
because you’re so new

1567
01:05:14,200 –> 01:05:16,466
where can everybody find your wine

1568
01:05:16,466 –> 01:05:17,766
oh good question

1569
01:05:18,300 –> 01:05:19,133
it’s hard

1570
01:05:19,800 –> 01:05:24,400
I have some wine up in Cottonwood at Eden

1571
01:05:25,500 –> 01:05:29,266
and I also have the mall back over at Vina Zona okay

1572
01:05:30,166 –> 01:05:33,800
and then I have your summon Phoenix at

1573
01:05:35,100 –> 01:05:36,300
Beckett’s table

1574
01:05:37,633 –> 01:05:42,100
that’s a great restaurant and then mostly I do fairs

1575
01:05:42,100 –> 01:05:42,900
you know

1576
01:05:43,400 –> 01:05:47,566
the wine fair festivals and so

1577
01:05:48,500 –> 01:05:51,300
and I have a taster on Wilcox that’s by appointment

1578
01:05:51,300 –> 01:05:53,366
because it’s because I’m never there

1579
01:05:54,833 –> 01:05:58,366
so it’s hard you know

1580
01:05:59,000 –> 01:06:02,100
giant presence in Arizona

1581
01:06:02,433 –> 01:06:05,800
but I’m trying bunch of wine if you come to Sonolia

1582
01:06:05,800 –> 01:06:08,133
I got there’s some some restaurants there

1583
01:06:08,666 –> 01:06:09,766
well Tom

1584
01:06:09,866 –> 01:06:11,400
I would say

1585
01:06:12,033 –> 01:06:15,866
and I think Suzanne would agree wholeheartedly

1586
01:06:15,866 –> 01:06:19,433
Beckett’s table great restaurant yeah

1587
01:06:19,433 –> 01:06:20,100
if you’re gonna be

1588
01:06:20,100 –> 01:06:22,766
if you’re gonna be somewhere in Phoenix

1589
01:06:23,900 –> 01:06:27,266
that is a great place wonderful placement

1590
01:06:27,266 –> 01:06:28,500
I’m so happy for you

1591
01:06:28,500 –> 01:06:32,500
and I know that Eden is going to show off your brand

1592
01:06:32,966 –> 01:06:34,300
beautifully yeah

1593
01:06:34,300 –> 01:06:37,600
Eden’s great as well for sure Bree food

1594
01:06:37,766 –> 01:06:39,833
may I say one thing you were saying

1595
01:06:39,833 –> 01:06:41,266
this is a misconception

1596
01:06:41,266 –> 01:06:43,100
that has been bothering me for years

1597
01:06:43,100 –> 01:06:45,766
and it has to do with the wholesale

1598
01:06:45,900 –> 01:06:47,700
and where wines are placed in

1599
01:06:47,700 –> 01:06:51,666
the idea that we actually treat rose like a

1600
01:06:51,666 –> 01:06:54,733
like a just an extra yeah

1601
01:06:54,966 –> 01:06:58,166
for Chateau Tumbleweed Rose is the No. 1

1602
01:06:58,166 –> 01:07:00,533
hardest thing that we make every year

1603
01:07:00,633 –> 01:07:01,900
and it drives me crazy

1604
01:07:01,900 –> 01:07:03,400
that everyone wants it really fast

1605
01:07:03,400 –> 01:07:04,966
they only want it really young

1606
01:07:04,966 –> 01:07:06,666
and they never want it to age

1607
01:07:06,766 –> 01:07:09,933
like it’s a really important part of our program

1608
01:07:09,966 –> 01:07:11,833
we take up so much tank space

1609
01:07:11,833 –> 01:07:13,600
we take up so much time

1610
01:07:14,066 –> 01:07:16,300
it has to have a really slow ferment

1611
01:07:16,300 –> 01:07:19,500
or else it starts to throw stinky sulfides

1612
01:07:19,666 –> 01:07:22,766
it’s like so tender and so vulnerable

1613
01:07:22,766 –> 01:07:24,800
and we work our asses off on it

1614
01:07:24,800 –> 01:07:26,966
and it’s really weird that somehow

1615
01:07:26,966 –> 01:07:30,266
it got twisted in the sales end of things

1616
01:07:30,800 –> 01:07:32,500
for people to believe that it’s just kind of

1617
01:07:32,500 –> 01:07:35,466
a toss away like especially in Arizona

1618
01:07:35,466 –> 01:07:37,466
we work really hard on rose

1619
01:07:37,666 –> 01:07:40,366
and I’d love to have everyone’s help

1620
01:07:40,366 –> 01:07:42,200
changing that misconception

1621
01:07:42,200 –> 01:07:44,233
cause it’s so important to us

1622
01:07:44,233 –> 01:07:47,766
and it’s really like such a beautiful um

1623
01:07:47,766 –> 01:07:49,666
way to drink wine anyway

1624
01:07:50,100 –> 01:07:52,166
that was such a good point

1625
01:07:52,766 –> 01:07:54,166
it’s so true like we

1626
01:07:54,166 –> 01:07:56,433
every year we spend so much more care

1627
01:07:56,433 –> 01:07:58,000
and attention to detail with our rose

1628
01:07:58,000 –> 01:07:59,466
than any other program

1629
01:08:00,166 –> 01:08:01,500
and it’s it is

1630
01:08:01,500 –> 01:08:05,233
it’s so easily flawed like if you don’t

1631
01:08:05,233 –> 01:08:07,400
if you don’t treat it delicately

1632
01:08:07,400 –> 01:08:10,600
it can easily just go the wrong way very quickly

1633
01:08:10,866 –> 01:08:13,200
and so we do have to spend a lot of extra care

1634
01:08:13,200 –> 01:08:15,000
and attention to make these

1635
01:08:15,033 –> 01:08:16,666
really delicious rose

1636
01:08:16,666 –> 01:08:18,266
that are you know

1637
01:08:18,266 –> 01:08:22,366
either fruit forward or very live and aesthetic

1638
01:08:22,366 –> 01:08:24,900
you know whichever way you’re taking it

1639
01:08:24,900 –> 01:08:27,366
they’re somehow more fragile than their red

1640
01:08:27,366 –> 01:08:28,966
or white counterparts

1641
01:08:29,200 –> 01:08:31,900
with a little consistent and super education point

1642
01:08:31,900 –> 01:08:33,100
that is is lost

1643
01:08:33,100 –> 01:08:34,433
and I think part of the very solid

1644
01:08:34,433 –> 01:08:35,300
thank you Kris

1645
01:08:35,300 –> 01:08:38,000
and I think part of the reason it’s been lost is I

1646
01:08:38,000 –> 01:08:39,666
I always like tease people

1647
01:08:39,666 –> 01:08:42,100
I’m like do you remember white Zin

1648
01:08:43,200 –> 01:08:45,100
for sure it has a really bad

1649
01:08:45,100 –> 01:08:47,966
it has like history what people

1650
01:08:48,000 –> 01:08:49,500
and people don’t realize that

1651
01:08:49,500 –> 01:08:51,466
rose is technically

1652
01:08:51,466 –> 01:08:53,666
made in the same approach that White Zin was

1653
01:08:53,666 –> 01:08:57,000
but like now we’ve figured out how to make it well

1654
01:08:57,166 –> 01:08:57,800
you know but there

1655
01:08:57,800 –> 01:08:59,633
I think I think the problem is

1656
01:08:59,633 –> 01:09:00,600
there’s still a lot of

1657
01:09:00,600 –> 01:09:04,200
wineries out there that do consider it just like

1658
01:09:04,633 –> 01:09:06,800
an extra money maker off of the

1659
01:09:06,800 –> 01:09:09,233
off lead and that’s more common

1660
01:09:09,233 –> 01:09:11,500
and that’s when you go to the big booze brands

1661
01:09:11,500 –> 01:09:13,633
if you’re buying rose from the big booze brand

1662
01:09:13,633 –> 01:09:14,833
that tends to be more common

1663
01:09:14,833 –> 01:09:17,400
whereas if you buy rose from craft brands

1664
01:09:17,500 –> 01:09:20,566
they are making a decision to make a rose

1665
01:09:20,766 –> 01:09:22,600
and they’re putting the care and attention into it

1666
01:09:22,600 –> 01:09:23,700
not also yeah

1667
01:09:23,700 –> 01:09:25,700
like everything craft is that way

1668
01:09:25,700 –> 01:09:29,033
and like Tom help shine a light on this dialogue

1669
01:09:29,033 –> 01:09:31,600
but every single thing that you try at a craft place

1670
01:09:31,600 –> 01:09:33,366
is that way so yeah yeah

1671
01:09:33,366 –> 01:09:35,600
you know it’s redone it for me to like beat on it

1672
01:09:35,600 –> 01:09:37,466
it’s just truth yeah

1673
01:09:37,466 –> 01:09:39,100
yeah and at the same time

1674
01:09:39,100 –> 01:09:44,666
like even craft producers might make frankly

1675
01:09:44,866 –> 01:09:51,500
really exceptionally delicious Sonia Rosays and

1676
01:09:52,966 –> 01:09:54,233
nevertheless

1677
01:09:54,233 –> 01:09:57,133
they’re harvesting the fruit that they’re picking

1678
01:09:57,633 –> 01:10:00,066
with a mindset that they’re going to do that

1679
01:10:00,066 –> 01:10:05,066
as well as making the red wine that it was harvested

1680
01:10:05,066 –> 01:10:06,466
and intended for

1681
01:10:07,466 –> 01:10:11,800
there are also producers that are picking fruit earlier

1682
01:10:12,266 –> 01:10:16,533
with the intention of making rose with direct pressing

1683
01:10:17,666 –> 01:10:19,300
and then leaving

1684
01:10:20,033 –> 01:10:22,100
you know a portion of the fruit

1685
01:10:22,100 –> 01:10:23,400
however much it is

1686
01:10:23,433 –> 01:10:25,800
out there for the red wine they’re gonna make

1687
01:10:25,833 –> 01:10:28,000
um and

1688
01:10:29,433 –> 01:10:31,466
I I totally agree Kris

1689
01:10:31,466 –> 01:10:37,200
like the the denigration of this idea of Sonia

1690
01:10:37,200 –> 01:10:39,266
which initially was

1691
01:10:39,466 –> 01:10:42,300
I feel like in my experience in the wine world

1692
01:10:42,866 –> 01:10:44,433
seen as like oh

1693
01:10:44,433 –> 01:10:45,933
that’s really cool

1694
01:10:46,633 –> 01:10:50,600
this is why because the way that Sonia

1695
01:10:51,100 –> 01:10:56,900
for those of you who are maybe not familiar Sonia Wine

1696
01:10:58,500 –> 01:11:01,666
was initially done to

1697
01:11:03,066 –> 01:11:06,566
further concentrate the red juice

1698
01:11:06,566 –> 01:11:09,766
that was left for production of red wine

1699
01:11:09,766 –> 01:11:12,833
you would bleed off excess juice

1700
01:11:12,833 –> 01:11:15,633
so that the skins of the red wine

1701
01:11:15,633 –> 01:11:17,566
fruit could further macerate

1702
01:11:17,566 –> 01:11:20,500
and provide more concentration and flavor

1703
01:11:20,633 –> 01:11:23,900
for the red wine that it was an initially attendant to

1704
01:11:24,566 –> 01:11:27,366
and then the 20% that you would bleed off

1705
01:11:27,433 –> 01:11:29,333
that you should just pour down the drain

1706
01:11:29,833 –> 01:11:31,466
and so

1707
01:11:32,033 –> 01:11:37,133
reevaluating what would otherwise be drain water yeah

1708
01:11:39,500 –> 01:11:43,866
to something that’s delicious but moreover

1709
01:11:44,866 –> 01:11:48,233
reevaluating the fact that not all rose wine is

1710
01:11:48,233 –> 01:11:49,066
that even

1711
01:11:49,066 –> 01:11:52,100
when you come to understand that

1712
01:11:52,466 –> 01:11:56,366
rose wine can be just song 8

1713
01:11:56,366 –> 01:11:58,633
but there’s a lot of rose wines that

1714
01:11:58,633 –> 01:11:59,900
intentionally made as rose

1715
01:11:59,900 –> 01:12:01,266
and they’re picked earlier

1716
01:12:01,266 –> 01:12:02,466
and they do have

1717
01:12:02,700 –> 01:12:04,600
maybe a little bit extended maceration

1718
01:12:04,600 –> 01:12:07,966
so you do get a little bit of extra texture

1719
01:12:07,966 –> 01:12:09,033
from the skins

1720
01:12:09,033 –> 01:12:12,266
and that’s deliberate is supposed to like

1721
01:12:12,266 –> 01:12:15,066
this is an afterthought um

1722
01:12:15,100 –> 01:12:16,433
thank you yeah

1723
01:12:16,433 –> 01:12:18,866
and that’s yeah that’s important to

1724
01:12:18,866 –> 01:12:21,633
there are quality intentional rose out there

1725
01:12:21,633 –> 01:12:24,700
and there are like I’m trying to just make a buck

1726
01:12:24,700 –> 01:12:26,633
and sell all the offshoots

1727
01:12:26,633 –> 01:12:28,600
rose out there um

1728
01:12:28,600 –> 01:12:31,300
and I feel like the rose all day trend

1729
01:12:31,666 –> 01:12:32,866
kind of like

1730
01:12:32,866 –> 01:12:35,466
encouraged all the winemakers to make rose

1731
01:12:35,466 –> 01:12:36,300
when in fact

1732
01:12:36,300 –> 01:12:38,866
they weren’t really excited to be making it

1733
01:12:38,866 –> 01:12:42,633
stop it so but this is this is one and honestly

1734
01:12:42,633 –> 01:12:46,633
all of all of these brands make incredible rose

1735
01:12:46,633 –> 01:12:48,400
that you want to drink all summer

1736
01:12:48,400 –> 01:12:50,833
you’re not just like it’s hot out

1737
01:12:50,833 –> 01:12:52,500
therefore I need a rose and I don’t

1738
01:12:52,500 –> 01:12:55,233
I like to drink rose at Thanksgiving because we’re

1739
01:12:55,233 –> 01:12:56,833
rose is one of the best wines

1740
01:12:56,833 –> 01:12:59,266
with Turkey and all of the spread

1741
01:12:59,500 –> 01:13:00,300
for sure you can

1742
01:13:00,300 –> 01:13:04,733
especially something that’s complex and like layered

1743
01:13:05,000 –> 01:13:08,133
like thank you Tom

1744
01:13:09,633 –> 01:13:10,866
for getting at this top point

1745
01:13:10,866 –> 01:13:13,366
I love it totally yeah

1746
01:13:13,366 –> 01:13:14,166
and it’s so cool

1747
01:13:14,166 –> 01:13:17,600
this this rose opened up so deliciously

1748
01:13:17,600 –> 01:13:20,766
it’s so it’s really hot it’s more delicate than it was

1749
01:13:20,766 –> 01:13:21,800
it’s so nice

1750
01:13:22,566 –> 01:13:23,366
good job

1751
01:13:24,166 –> 01:13:26,966
Yay thank you everyone

1752
01:13:27,000 –> 01:13:29,933
I’ve already promoted everyone to panelist

1753
01:13:29,966 –> 01:13:31,166
welcome to the party

1754
01:13:31,866 –> 01:13:33,166
keep throwing there yeah

1755
01:13:33,166 –> 01:13:35,066
so that we can have the whole crew here

1756
01:13:35,066 –> 01:13:38,566
everyone who wants to turn their mics on

1757
01:13:38,566 –> 01:13:41,000
turn their cameras on chat with us

1758
01:13:41,000 –> 01:13:41,766
hi friends

1759
01:13:41,766 –> 01:13:43,500
we see a lot of familiar faces